Yield: 9 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 teaspoon | Cream of tartar |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 tablespoon | Dried herbs, your choice |
| ¼ cup | Grated cheddar cheese |
| 4 tablespoons | Unsalted butter |
| ¾ cup | Milk |
Note; Be sure to use chilled butter. In addition, work rapidly after the flour and liquid have been mixed.
Preheat oven to 450. Sift all of the dry ingredients together into a bowl. Add the herbs and cheese.
Using a pastry cutter, cut in the chilled butter until the mixture looks like coarse crumbs. Make a well in the center, and pour in the milk, blending rapidly to form a soft dough. Do not overmix.
Turn the dough out onto a floured board and pat or roll out to a ½-inch thickness. Using the rim of a glass or 3-inch biscuit cutter, cut into rounds and place them on a greased cookie sheet.
Bake for 10 to 12 minutes, or until lightly browned. Serve immediately, split open; or let cool on wire racks and freeze in airtight bags. Reheat frozen scones in an oven at 325 degrees for about 10 minutes. Each serving contains 161 calories and 6 grams of fat.
Posted by Monica Willyard, DB-Tech BBS, Stone Mountain, GA, 404-296-0485