Cheese Scones (Biscuits) Recipe

From Dorothy McNett's Recipe Book.

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Cheese Scones (Biscuits)

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Choose any good quality cheddar or swiss style cheese. I used Huntsman, which is a mix of cheddar and blue and it was PERFECT, especially with a glass of chilled Chardonnay.

1 cup grated semi-hard cheese (try Huntsman)

2 cups all purpose unbleached flour
3 tablespoons crystalline brown sugar
1 tablespoon baking powder
1/2 teaspoon sea salt (slightly crystalline, not real chunky)
6 tablespoons unsalted butter

1 egg
1/2 cup milk

1 egg, whisked well, for brushing

Preheat oven to 425 degrees. Grate the cheese and set aside. In food processor with steel chopping blade in place, whirl the flour, sugar, baking powder and salt to blend well. Add the cold butter (cut into 4 chunks) and using the pulse control, process just a few moments or until the butter has been cut into pieces about the size of small marbles. Whisk the egg and milk together in a measuring cup and pour into the mixture, adding the grated cheese and just process until the dough forms and you can remove it with your hands to a silicone or parchment lined baking sheet. (Or use the cast iron or other scone pans for a crustier exterior). Pat the dough out into a circle about 1/2-1 inch thick. Cut into wedges, this recipe makes 12 nice meal sized scones, or 16-20 appetizer sized ones. Brush with the remaining egg to form a glaze. Bake 14-16 minutes or until nicely browned. Cool slightly and serve!

Recipe created 2009-01-18.

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