CHEESE AND HERB SCONES
Scone Ingredients:
- 4 cups All-purpose flour
- 4 teaspoons Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Dried basil
- 1/4 teaspoon Dried thyme
- 1/4 teaspoon Ground red pepper
- 2/3 cup Vegetable shortening
- 1 cup Shredded cheddar cheese
- 1 1/3 cups Milk
- 1 tablespoon Dijon mustard
Recipe by: Country Cooking, summer 1994
Scone Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, baking powder, salt, basil, thyme and red pepper. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. Stir in 3/4 cup cheddar cheese. Add milk and mustard to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with water and sprinkle with remaining cheese. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
