Breads

Cheese Scones

photo by:kraft

I made these scones and they are wonderful. They are cheesy and substantial in size. I did have to add more milk than called for but they turned out great and reheat well....read more

posted by

Oil Artist

on 12/17/2012

time

prep:

15 min

total:

32 min

servings

total:

10 servings

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What You Need

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. salt

1/8

tsp. ground red pepper (cayenne)

1/3

cup cold butter, cut into 1/2-inch cubes

1-1/2

cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Tbsp. KRAFT Grated Parmesan Cheese

eggs

1/3

cup milk

Make It

HEAT oven to 400ºF.

MIX first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheeses.

WHISK eggs and milk until blended. Make well in center of flour mixture. Add egg mixture; stir with fork until mixture forms stiff dough. Lightly knead dough just until it holds together. Pat or roll out to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as necessary to make 10 rounds. Place on parchment-covered baking sheet.

BAKE 15 to 17 min. or until golden brown. Serve warm.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Food Facts

The cold butter helps to make the scones both tender and flakey. Also, it's important to knead the dough just until it holds together to help prevent the baked scones from having a dense texture.