Herb scones

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

Similar recipes