| Cuisine: American | Type: Bread | Serves: Makes 32 |
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Source:
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Cuisine at Home, October 2008 |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with Irish Stew |
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Ingredients:
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2 3/4 cups all-purpose flour 2 T sugar 2 tsp. baking powder 1 tsp. table salt 1/4 tsp. baking soda 10 T unsalted butter, cold, cubed 1 cup Cheddar, shredded 1/3 cup minced fresh chives 1 cup buttermilk 2 T water 1 egg blended with 1 T water |
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Instructions:
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Preheat oven to 375 F; line a baking sheet with parchment paper. Combine dry ingredients in a large bowl. Cut in butter with a pastry blender or fork until pea-sized. Stir in Cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended. Turn dough out onto a lightly floured work surface and pat into an 8-inch square. Cut into 2" squares, then cut squares into triangles. Arrange scones on baking sheet, spacing 1" apart. Brush tops with egg-mixture and bake until golden, about 25 minutes. Per scone: 178 calories; 50% calories from fat; 10g total fat; 18g carbs; 297mg sodium; 0g fiber; 5g protein. |
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