Cheese Scones |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||||
| INGREDIENTS: | ||
| 2 cups all-purpose flour | 3/4 cup grated Parmesan cheese | 2 teaspoons baking powder |
| 1 teaspoon dried oregano, crumbled | 1/4 teaspoon salt | 4 tablespoons butter, chilled and cut into pieces |
| 1/2 cup milk | 2 large eggs, lightly beaten | 1 teaspoon Tabasco pepper sauce |
| 3/4 cup finely chopped onion | ||
| 1 | Preheat the oven to 400 F. In a large bowl or a food processor, mix the flour, cheese, baking powder, oregano, and salt. Cut in the butter, using a pastry blender, two knives, or pulses of the food processor, until the mixture resembles coarse crumbs. Transfer the mixture to a large bowl, if blended in a food processor. |
| 2 | In a small bowl, stir together the milk, eggs, and Tabasco sauce. Make a well in the center of the dry ingredinets and add the milk mixture, stirring to combine. Mix in the onion. The dough will be sticky. |
| 3 | Lightly butter a baking sheet. With lightly floured hands, pat the dough into a 9-inch circle in the center of the baking sheet. Cut the circle into 8 wedges. Bake the scones for 20 to 25 minutes, or until lightly browned. |