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Name: Lancashire Cheese Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Heavy pinch salt; 1/4 c milk; 1 Egg white, for glazing; 1 1/2 c Self-rising flour (soft; Heavy pinch cayenne pepper,; 3 tb Butter; 1 Egg, lightly beaten; Gloucester cheese (or sharp; 2/3 c Shredded Cheshire cheese or

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INGREDIENTS

Heavy pinch salt
1/4 c milk
1 Egg white, for glazing
1 1/2 c Self-rising flour (soft
Heavy pinch cayenne pepper,
3 tb Butter
1 Egg, lightly beaten
Gloucester cheese (or sharp
2/3 c Shredded Cheshire cheese or

INSTRUCTIONS

Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Place flour, salt and cayenne pepper in a large mixing bowl and whisk lightly to blend. Cut butter into the mixture with a pastry blender or two knives until mixture resembles very coarse bread crumbs. Add the cheese and toss to mix. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface and pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. Cut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes or until golden. YIELD: 8 servings Recipe by: Homemade Good News (Vol 16 No 4) Posted to EAT-L Digest 01 Mar 97 by Sean Coate on Mar 1, 1997.

NOTES

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Lancashire Cheese Scones

Heavy pinch salt
1/4 c milk
1 Egg white, for glazing
1 1/2 c Self-rising flour (soft
 Heavy pinch cayenne pepper,
3 tb Butter
1 Egg, lightly beaten
 Gloucester cheese (or sharp
2/3 c Shredded Cheshire cheese or

Preheat oven to 425F and arrange rack to the upper third of the oven.  Lightly coat a baking sheet well with a nonstick spray and set aside. Place  flour, salt and cayenne pepper in a large mixing bowl and whisk lightly to  blend. Cut butter into the mixture with a pastry blender or two knives  until mixture resembles very coarse bread crumbs. Add the cheese and toss  to mix. Lightly beat the egg with the milk, then slowly add to the dry  mixture, stirring to form a dough. Turn dough out onto a lightly floured  surface and pat or roll into a smooth circle with about a 6 to 6 1/2-inch  diameter. Cut dough into 8 wedges and arrange about 1 inch apart on the  prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold  water until frothy, then brush evenly over the top of each wedge. Bake  10-15 minutes or until golden.    YIELD: 8 servings    Recipe by: Homemade Good News (Vol 16 No 4)    Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar  1, 1997.

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 1 Servings

Calories: 313
Calories from Fat: 313 (100%)

Amt Per Serving		% DV

	Total Fat 34.8g	46 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 1.3g
Cholesterol 92.7mg		29 %
Sodium 4726.4mg		163 %
Potassium 34mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 0.9g		1 %
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.

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Calories per serving: 313

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