RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6281
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| Recipe Name: |
Cheese Scones - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
English |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 dozen large scones.
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Ingredients:
3 Tablespoons milk, whole
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Directions:
Preheat oven to 425 degrees. In a medium bowl, combine flour, cheese, sugar, baking powder, baking soda and salt. In separate bowl, mix remaining ingredients. Make a well in flour mixture, add egg mixture and stir until dough clings together. Turn out onto floured surface, knead 10 to 12 times until smooth. Roll out 1/3-inch thick, cut with cutters. Place on ungreased cookie sheet.
Bake 15 to 20 minutes or until brown. Reroll remaining dough and cut additional scones. |
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| Nutrition per Serving: |
| Calories: |
177 |
Total Carbs: |
19.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
36.3 |
Fat: |
8.4 |
Protein: |
6.98 |
| Fiber: |
0.50 |
Sodium: |
309.56 |
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