Ceddar Scones - Recipelink.com

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In 1975, Claire Criscuolo founded the vegetarian restaurant Claire's Corner Copia, in New Haven, Connecticut. The restaurant soon earned a reputation for simple but delicious home-style fare, prompting Criscuolo to write Claire's Corner Copia Cookbook, a compilation of the restaurant's 225 best recipes. Devotees of healthful vegetarian cooking that emphasizes whole grains, fresh produce, and seasonal specialties will welcome Criscuolo's book.

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Claire's Corner Copia Cookbook : 225 Homestyle Vegetarian Recipes from Claire's Family to Yours

Authors: Claire Criscuolo

Date: November 1994

ISBN: 0452271762

Publisher: Plume

Paperback

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Ceddar Scones
Recipe from: Claire's Corner Copia Cookbook
by Claire Criscuolo
Cookbook Heaven at Recipelink.com

Cheddar scones are delicious served at breakfast with apple butter; they make a wonderful lunch sandwich when filled with curried egg salad and a little mango chutney; and they are the perfect accompaniment to a salad with dinner. We shape our scones to the size of a tennis ball before baking-they come out huge, and our customers love them. My friend Phyllis and my brother Paul drive out of their way just for these scones.

Makes 6 Large Scones

11/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup grated cheddar
4 tablespoons (1/2 stick) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup buttermilk or sour milk

Preheat the oven to 375 degrees F. In a large bowl, sift together the flour, baking powder, sugar, and salt. Add the cheddar and stir to mix well. Add the butter and rub into the flour mixture with your fingers until it resembles coarse cornmeal.
In a separate bowl, whisk together the eggs and buttermilk or sour milk about 30 seconds. Pour the liquid over the flour mixture all at once and stir with a spoon until just combined. The dough should be fairly stiff.
Drop 6 big spoonfuls of batter onto a cookie sheet that is nonstick or has been lined with parchment paper. Leave as much space as possible in between for spreading. Centering the cookie sheet on the middle oven rack, bake about 30 minutes, until the scones are golden brown and a tester inserted into the center of each comes out clean.

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