Cheddar Scones
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
Description
Being pregnant means being hungry all the time. Thus this weekend I ventured into the baking world and created this recipe to fulfill my cheese and carbohydrate needs all at once, after all how much mac’n’cheese and grilled cheese can one person eat?
These are great for breakfast or yummy dipped in soups.
Ingredients
- 2 c all purpose flour
- 1 T baking powder
- 2 t sugar
- 1⁄4 t salt
- 1⁄2 c chilled butter, cut into 1/2-inch cubes
- 2 c coarsely grated extra sharp cheddar
- 3⁄4 c chilled whipping cream
- 1 large egg
Instructions
Preheat oven to 375ºF. Blend flour, baking powder, sugar and salt in food processor. Pulse in butter cubes until mixture has lumps (don’t over blend). Pulse in cheese carefully leaving mixture still lumpy. Whisk cream and egg together in a small bowl. With processor on, pour small amounts of the cream mixture in slowly. Process until dough begins to clump together (don’t over mix!).
Turn dough out on a lightly floured work surface. Divide dough in half, make each half into a 6-inch round. Cut each round into 6 wedges and transfer to ungreased baking sheet, spacing each 2 inches apart.
Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Let cool 10 minutes.
slobber...
Yum! But why have I not been introduced to these? You are holding out,,,
Looks delicious!
I might have to try these…
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