recipelink.com Chat Room Recipe Swap - 2001-12-29
From: recipelink.com

Herb Scones
Monica Willyard, DB-Tech BBS, Stone Mountain, GA
Yield: 9 servings

2 cups Flour
1 tsp Cream of tartar
1/2 tsp Baking soda
1/2 tsp Salt
1 tbsp Dried herbs, your choice
1/4 cup Grated cheddar cheese
4 tbsp Unsalted butter
3/4 cup Milk

Note; Be sure to use chilled butter. In addition, work rapidly after the flour and liquid have been mixed.

Preheat oven to 450. Sift all off the dry ingredients together into a bowl. Add the herbs and cheese.

Using a pastry cutter, cut in the chilled butter until the mixture looks like coarse crumbs. Make a well in the center, and pour in the milk, blending rapidly to form a soft dough. Do not overmix.

Turn the dough out onto a floured board and pat or roll out to a 1/2-inch thickness. Using the rim of a glass or 3-inch biscuit cutter, cut into rounds and place them on a greased cookie sheet. Bake for 10 to 12 minutes, or until lightly browned. Serve immediately, split open; or let cool on wire racks and freeze in airtight bags. Reheat frozen scones in an oven at 325 degrees for about 10 minutes.