Quick to make, golden and tender, these cheese-topped scones are delicious not only with soup but also on their own.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2005
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.)
Nutritional facts <b>Per scone:</b> about
- Sodium 313 mg
- Protein 6 g
- Calories 219.0
- Total fat 12 g
- Cholesterol 51 mg
- Saturated fat 7 g
- Total carbohydrate 22 g
- Iron 10.0
- Folate 17.0
- Calcium 12.0
- Vitamin A 12.0