Ingredients: |
Ingredients: 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
Generous dash ground red pepper
1 1/2 cups shredded cheddar cheese
3 Tbsp grated Parmesan cheese
1/3 cup unsalted butter, chilled
1/3 cup milk
2 large eggs
1 egg yolk, mixed with 1 tsp water for glaze (optional)
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Directions: |
Directions:Preheat oven to 400 degrees. Lightly butter a 10 inch diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, baking powder, salt & red pepper. Stir in the cheese. Cut the butter into 1/2 inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk and 2 eggs. Add the milk mixture to the flour mixture and stir until combined.
Spread the dough into an 8-inch diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top of the dough. With a serrated knife, cut into 8 wedges. Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack & cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm or cool completely & store in an airtight container in the refrigerator. Let the scones reach room temperature before serving. |
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