This recipe is taken from the 2002 Milk Calendar. Moist and bursting with cheese, these scones are a big hit at anytime!
- Prep: 10 min
- Cooking: 12 min - 15 min
- 2 cups (500 mL) all-purpose flour
- 4 tsp (20 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 cup (60 mL) cold butter
- 1 cup (250 mL) Canadian Old Cheddar or Canadian-Swiss cheese shredded
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) shredded Canadian Old Cheddar cheese
Preheat oven to 425 °F (220 °C).
In large bowl, sift together flour, baking powder, salt and cayenne. Using pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in cheese. Pour in milk; stir with fork until soft, sticky dough forms.
Turn out dough onto lightly floured surface and shape into 3/4-inch (2 cm) thick square. Cut into 2-inch (5 cm) squares or rounds and place, touching each other, on ungreased baking sheet.
Sprinkle with cheese. Bake for 12 to 15 min or until golden.
Fruit Scones: Add 2 tbsp (30 mL) sugar in place of cayenne and 1/2 cup (125 mL) currants or raisins or dried cranberries in place of cheese. Add grated rind of 1 lemon or orange if desired in step 2.
Time-Saving Tip: In food processor, combine dry ingredients (without cheese). Using on/off motion, cut in butter until crumbly, then blend in milk and cheese just until moistened and dough sticks together.
Healthy Eating Tip: Say cheese please- As a general rule, the firmer the cheese- like the Cheddar in this recipe- the higher the calcium content.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 134 mg|