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Cheese & Cilantro Scones Recipe

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

Wanda Spence
Added: Monday, May 29, 2006


2 cups flour
6 tsp baking powder
3/4 stick butter
1/2 tsp salt
1 cup shredded cheese
2 tsp cilantro
2 tblsp parsley
1 - 1 1/2 cups milk ( I prefer buttermilk)
1 egg (optional)

Preheat over 425 degrees. Cut flour, salt, and baking powder into butter until crumbly. Add 1 cup of Milk and Egg (I save part of egg white for wash) to flour mixture. Stir until just moistened. (Mixture should be very moist, if it appears dry add more milk) Gently fold in cheese, cilantro and parsley. Scoop dough out onto floured surface. Knead by folding dough over itself just a few times. Press dough down into a circle or square about 3/4 inch thick. Using large knife cut into pie wedges or squares. Place on pan. Combine egg white with 1 tbsp. water and brush over tops of scones. Or you can use butter. Bake for 12 minutes until brown.
Makes about 12 scones depending on size.

Omit cheese, cilantro, and parsley.
Add chopped cranberries, pecans, and vanilla flavoring.
Add sliced almonds, and almond extract.
Add walnuts, vanilla flavoring, and chopped apples with cinnamon.

Personal Notes:
Personal Notes:
This has become a regular dish in our house, since our trip to Scotland. May not be as good as Mama's biscuits, but it is a no-fail recipe.




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