Cheese and herb scones - country cooking
8 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Unsifted all-purpose flour |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground red pepper |
| ⅔ | cup | Vegetable shortening |
| 1 | cup | Shredded Cheddar cheese |
| 1⅓ | cup | Milk |
| 1 | tablespoon | Dijon-style prepared mustard |
Directions
1. Heat oven to 425'F. Grease large baking sheet. in large bowl, combine flour, baking powder, salt, basil, thyme, and red pepper.
With pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs. Stir in ¼ C Cheddar cheese, 2. Add milk and mustard to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with water and sprinkle with remaining cheese.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary