Cheese Scones Recipe

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Cheese Scones Ingredients

1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp dry mustard
1 pinch salt
1 cup whole-wheat flour
3 tsp cold butter or margarine, cut in sm, all pieces
3/4 cup (3oz) finely shredded sharp cheddar, cheese
2/3 cup milk (about)
1 butter

A Recipe for
Cheese Scones

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

This Cheese Scones recipe is one of many in our Bread Category.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This Recipe for Cheese Scones is one of thousands in the Recipes-to-go Bread Cookbook.

I'm like old wine. They don't bring me out very often, but I'm well preserved.
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Cheese Scones Recipe
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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Virginia Woolf

This is a recipe for Cheese Scones from the recipe cookbook of Recipes-to-go (Bread)

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Cheese Scones recipe - a tasty recipe for you to add to your collection!
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Cheese Scones

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Cheese Scones Directions

This qualifies as a savory; a bit of a change from the usual scone.

Preheat oven to 425F (220C). Lightly grease a large baking sheet; set
aside. Sift all-purpose flour, baking powder, dry mustard and salt
into a large bowl. Stir in the whole-wheat flour. With your fingers,
rub in cold butter until mixture is crumbly. Stir in 1/2 cup cheese.
Make a well in center of mixture; add milk and mix with a fork to
make a dough that BARELY holds together (you may need to press dough
together with your hands). Turn out onto floured surface and knead
lightly. Roll out with a floured rolling pin or pat dough with your
hands to make a round about 3/4-inch thick. Cut into rounds with a
2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart
on baking sheet; sprinkle with remaining 1/4 cup cheese. Bake 8-10
minutes or until well risen and golden. Transfer to a wire rack to
cool. When cold, split and serve with butter. Makes about 12 scones.

Serves: 12

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Cheese Scones Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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