Green Onion and Cheddar Scones
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per scone: about | - |
| cal | 219 |
| pro | 6 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 51 mg |
| sodium | 313 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 10 |
| vit A | 12 |
| folate | 17 |
Quick to make, golden and tender, these cheese-topped scones are delicious not only with soup but also on their own.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 cup cold butter, cubed
- 1 cup shredded extra-old cheddar cheese
- 1/4 cup minced green onions
- 1 egg
- 1 cup milk
Preparation
In large bowl, whisk together flour, baking powder, salt and cayenne pepper. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add 3/4 cup (175 mL) of the cheese and green onions; stir to combine. Beat egg with milk; pour over flour mixture and stir with fork to form soft ragged dough. With lightly floured hands, press dough into ball.
Turn out onto lightly floured surface; knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds. Place on parchment paper-lined or floured rimless baking sheet. Sprinkle with remaining cheese.
Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Source : Canadian Living Magazine: November 2005
- Keywords : Bake; Eggs; Cheese; Breakfast; Brunch; Bread; Flour; Milk; Cheddar cheese; Green onions;
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