Makes 8 scones
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon leaf marjoram, crumbled
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup shredded medium-sharp cheddar cheese (4 ounces)
- One-third cup finely sliced green onion
- ½ to two-third cup milk
- 1 egg, sligthly beaten
- Preheat oven at 400F (200C) ; grease and flour large baking sheet.
- Stir together flour, baking soda, sugar, marjoram, mustard and salt in large bowl.
- Cut in butter with pastry blender until mixture resembles coarse meal ; stir in cheese and green onion.
- Whisk together ½ cup milk and the egg in small bowl.
- Make well in center of dry ingrédients ; add milk mixture to well, stir just until combined ; do not overmix.
- If mixture is too dry to come together, add remaining milk.
- Transfer dough to ligthly floured work surface ; pat into block 16 inches long, 3 inches wide and ¼ inch thick.
- Cut dough crosswise into 4-inch pièces ; cut each piece diagonally in half to make a total of 8 triangles ; or cut the block into eigth 2-inch pièces.
- Place scones 1 inch apart on prepared baking sheet.
- Bake in prepared hot oven for 15 to 18 minutes or until golden ; serve warm , or let cool.
BON APPETIT
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