Cheese and potato scones
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cheese and potato scones
  Cheese    Potato    Scones    Rolls    Cookies  
Last updated 6/12/2012 1:12:56 AM. Recipe ID 41138. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cheese and potato scones
 Categories: Rolls, Cookies
      Yield: 8 Servings
MMMMM-----------------------WILSON BWVB02B----------------------------
      1 c  Self-rising flour
      2 ts Baking powder
    1/4 ts Salt
  pn Of dry mustard 2 tb Butter or margarine; diced 1 1/2 c Cheddar
  cheese; grated 1/2 c Mashed potato 1 Egg 1 tb Milk Vegetable
  shortening, for - greasing Preheat the oven to 375 degrees. Grease a
  baking sheet. Sift the flour, baking powder, salt and dry mustard
  together. Cut in the butter until the mixture resembles bread crumbs,
  then stir in cheese until thoroughly mixed. Add the potatoes to the
  flour mixture and mix together.
  Beat the eggs and milk together, then pour slowly into the flour and
  potato mixture, adding just enough liquid to mix to a soft dough.
  Turn our dough onto a well floured surface and knead lightly. (The
  dough is soft to handle, so hands, work surface and rolling pin
  should be well floured. Roll it out to a thickness of about 3/4 inch
  (do not roll out dough too thinly; it does not rise much during
  cooking, and if it is too thin, the scones will be more like cookies)
  and cut into scones with a 2-inch round pastry cutter. Knead the
  trimming together reroll and cut out more scones until all the dough
  has been used.
  Place scones on the prepared baking sheet and bake for 15 minutes, or
  until golden brown. Serve warm. 

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 41138 (Apr 03, 2005)

[an error occurred while processing this directive]