"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheddar Cheese Scones Recipe

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This recipe for Cheddar Cheese Scones, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
21/4 c self rising flour
1 tbsp sugar
2 tsp baking powder
1/4 c minced fresh chives
1 c (packed) coarsely shredded sharp cheddar cheese
3/4 c chilled whole milk
2 eggs
1 tbsp vegetable oil
2 tsp dijon mustard

Directions:
Directions:
Preheat oven to 425. Sprinkle large rimmed baking sheet with flour. Whisk first 3 ingredients in large bowl. Stir in chives and cheese. Whisk 3/4 cup milk, 1 egg, oil and mustard in small bowl. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together. Pat out dough to 1 inch thick round. Using 21/2 inch diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. sprinkle with sesame seeds. Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Serve warm.

 

 

 

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