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Easy, Cheesy Cheese Scones Recipe with Cheddar
Warm, buttery cheddar cheese scones that are bursting with cheese in every bite. Serve them with your favourite meal or on their own for a great snack. This recipe is taken from the 2002 Milk Calendar.
- Prep: 10 min
- Cooking: 12 min - 15 min
![Stack of cheddar cheese scones](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/2021/Easy%20Cheesy%20Scones%20With%20Cheddar.jpg.jpeg?itok=WkY1A4W2)
Ingredients
- 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 Canadian butter
- 1 cup (250 mL) Canadian Old Cheddar or Canadian-Swiss cheese shredded
- 1 cup (250 mL) Canadian Milk
- Topping
- 1/2 cup (125 mL) shredded Canadian Old Cheddar cheese
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Preparation
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 Canadian butter until mixture is crumbly. Stir in Canadian cheese. Pour in Canadian 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.
Topping:
Sprinkle with Canadian cheese. Bake for 12 to 15 min or until golden.
Variation:
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.
Tips
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 information
Per servingEnergy: | 126 Calories |
Protein: | 5 g |
Carbohydrate: | 17 g |
Fat: | 4 g |
Fibre: | 0.7 g |
Sodium: | 253 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 12 % / 134 mg |
Folate: | 13 % |
Niacin: | 10 % |
Riboflavin: | 10 % |
Thiamin: | 11 % |