Savory Cheddar Scones
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 3 1/4 teaspoon baking powder
- 1 stick cold Darigold Butter
- 1 cup shredded cheddar cheese
- 1/2 cup chopped chives
- 1 cup plus 3 tablespoons Darigold Whipping Cream
MINI SANDWICH FILLING IDEAS: TRY THESE FILLINGS OR INVENT YOUR OWN VERSIONS
- Sliced cooked chicken sausage
- Sliced deli turkey
- Sliced deli ham
- Sliced cheeses
- Baby spinach leaves
- Sliced roma tomatoes
Preheat the oven to 350°F.
Mix flour, salt and baking powder in a large mixing bowl. Cut 1 stick of cold Darigold butter into small pieces, add to flour mixture and blend until butter pieces are the size of small peas. Mix in shredded cheese and chopped chives. Slowly add 1 cup plus 2 tablespoons of Darigold whipping cream and mix until the dough just comes together. On a lightly floured board, roll the dough 1 inch thick and cut into 12- 3-inch rounds (or 25 2-inch rounds for mini scones). Brush tops with remaining 1 tablespoon of cream.
Bake scones for 20 to 25 minutes until golden brown (15 to 20 minutes for mini scones).
For mini sandwiches, split cooled scones in half-length wise and stuff with your choice of the filling ideas listed above. Use frilled toothpicks to hold sandwiches together.
Preparation: 10 min scones, 20 min with filling
Cooking: 20 minutes
RECIPE YIELD/SERVING SIZE
Makes 12 large or 25 mini scones.