Corn Scones Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| Ground mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Cream | 1 Can (10oz) | |
| 2 eggs, lightly beaten | ||
| Milk | 2 Tablespoon | |
Directions
In a medium bowl, combine flour, baking powder, mustard and salt.
Cut in butter until the mixture resembles coarse crumbs.
Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured board, kneading gently 10-12 times or until dough is no longer sticky.
Roll out to 1 -in.thickness; cut with a 2-1/2-in.or 3-in.cutter.
Place on an ungreased baking sheet.
Brush with milk.
Bake at 425° for 20-25 minutes or until golden brown.
Cut in butter until the mixture resembles coarse crumbs.
Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured board, kneading gently 10-12 times or until dough is no longer sticky.
Roll out to 1 -in.thickness; cut with a 2-1/2-in.or 3-in.cutter.
Place on an ungreased baking sheet.
Brush with milk.
Bake at 425° for 20-25 minutes or until golden brown.
Chef
