Try this Cheddar Cheese Scones recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°F.
Sprinkle large rimmed baking sheet with flour. Whiskfirst 3 ingredients in large bowl. Stir in chives and cheese. Whisk 3/4 cupmilk, 1 egg, oil, and mustard in small bowl. Gradually add milk mixture to dryingredients, tossing until moist clumps form and adding more milk bytablespoonfuls if dough is dry. Turn dough out onto lightly floured surface;knead just until dough comes together. Pat out dough to 1-inch-thick round.Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps andrepeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush overscones. Sprinkle with sesame seeds. Bake scones until golden on top andtester inserted into center comes out clean, about 14 minutes. Cool scones onsheet 5 minutes. Transfer to basket. Serve warm. Makes about 14.
Recipe By: Bon Apptit May 2004
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 14 | ||
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Calories: 104 | ||
Calories from Fat: 64 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 159.9mg | 49 % | |
Sodium 169.6mg | 6 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.4g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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