 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
The excellent cheese flavor of these biscuit-like scones goes so well with soups and chilies. It's also a great way to use up leftover mashed potatoes. Best served warm. Ingredients:
1 1/2 cups all-purpose flour |
2 1/4 teaspoons baking powder |
3/4 teaspoon salt |
1/4 cup cold hard butter or 1/4 cup margarine |
1/3 cup sharp cheddar cheese, grated |
2/3 cup leftover mashed potatoes |
1/4 cup milk |
1 egg yolk, fork-beaten (optional) |
Directions:
1. Combine flour, baking powder and salt in a medium bowl.
2. Cut in butter (or margarine) until consistency of coarse crumbs.
3. Add cheese. Stir.
4. Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
5. Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
6. Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
7. Cut or break apart at score marks.
|
|