I took these scones to an after-church potluck, cutting them into bite-sized pieces. They are yummy and fattening and have little redeeming value in terms of nutrition. When making them at a high elevation, use scant measures of the baking powder and baking soda.
Cheddar
Scones
Serves 8 or more
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
6 tablespoons butter, frozen
2 cups (8 ounces) sharp Cheddar cheese, shredded
2 large eggs
2/3 cup buttermilk plus additional 2 tablespoons
1. In
medium-sized bowl, stir together flour, baking powder, baking soda, thyme, and
salt.
2. Grate
frozen butter into bowl. Stir.
3. Add
shredded Cheddar cheese to bowl and stir.
4. In
small bowl, whisk eggs. Then whisk in 2/3 cup buttermilk.
5. Add
wet ingredients to well made in dry ingredients. Stir with fork just until
dough holds together.
6. Knead
dough on lightly floured surface for only about 10 times.
7. Pat
to about 1-inch thickness. Cut into desired shapes. For instance, small pieces
for appetizers, wedges for dinner bread.
8. Place scones on large ungreased cookie sheet about
2 inches apart.
9. Brush tops lightly with remaining buttermilk.
10. Bake scones for 12 to 20 minutes, depending on
size of scones.
11. Serve warm.
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