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Touchdown Cheese Scones
Makes 8 scones
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Ingredients
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2
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cups all-purpose flour
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2-1/2
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teaspoons baking powder
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1/2
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teaspoon baking soda
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1/4
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teaspoon salt
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2
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tablespoons cold butter or margarine, cut in pieces
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1
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cup shredded mild Cheddar cheese
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2/3
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cup buttermilk
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2
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large eggs
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1/2
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teaspoon Original TABASCO® brand Pepper Sauce
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Preheat oven to 350°F. Sift together flour, baking powder, baking soda and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir in cheese. Blend buttermilk, 1 egg and TABASCO® Sauce together in small bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir quickly and lightly with fork to form sticky dough. Turn dough out on lightly floured board. Knead gently 10 times. Divide dough in half; pat each half into circle about 1/2 inch thick. Cut each circle into 4 wedges. Combine remaining egg and 1 tablespoon water. Brush each wedge with egg mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until golden.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Nutrients per Serving
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Calories
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225
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Total Fat
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9 g
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Cholesterol
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92 mg
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Sodium
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385 mg
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