Cheddar corn scones
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Flour |
| 1 | teaspoon | Dry mustard |
| ¾ | cup | Butter, softened |
| 1½ | cup | Cheddar cheese, grated |
| 14 | ounces | Can cream corn |
| 2 | eaches | Eggs, beaten |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Baking powder |
| ¾ | teaspoon | Salt, optional |
Directions
Heat oven to 425F. In large bowl, add all dry ingredients. With pastry blender, cut in butter until coarse crumbs. Stir in cheese, corn, and eggs, until a soft dough forms. Turn onto floured board, knead gently 10-12 times until nolonger sticky. Roll to 1 inch thick. Cut into scones, place on ungreased sheet, brush with milk.
Bake 20-25 minutes. Makes 10-15 scones. Origin: My Mom, Shirley Whittaker. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-04-95