June 26, 2011

Cheddar-Basil Scones

  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1-1/2 cups shredded cheddar cheese (6 ounces)
  • 2/3 cup snipped fresh basil
  • 1-1/2 cups whipping cream, half-and-half (I used half-and-half)
  • 1 egg, lightly beaten


1. In a large bowl, combine the flour, sugar, baking powder and salt. Add shredded cheddar and basil; stir to combine.

2. In a small bowl, combine 1-1/2 cups cream and egg. Add to flour mixture, stirring until moistened. Turn out onto a well- floured surface; knead gently for 10 to 12 strokes.

3. Divide dough in half; shape into two balls. Pat or roll each into a 6-inch circle. Cut each into 8 wedges. Place onto ungreased baking sheet. Brush tops with additional cream.

4. Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones.

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