Yield: 9 servings
|1 teaspoon||Cream of tartar|
|½ teaspoon||Baking soda|
|1 tablespoon||Dried herbs, your choice|
|¼ cup||Grated cheddar cheese|
|4 tablespoons||Unsalted butter|
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