Cheese and Potato Scones

Title:
Cheese and Potato Scones

Yield:
8 Servings

Categories:
Rolls,
Cookies




Ingredients:




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     1 c  Self-rising flour


     2 ts Baking powder


   1/4 ts Salt






 pn Of dry mustard 2 tb Butter or margarine; diced 1 1/2 c Cheddar cheese;


 grated 1/2 c Mashed potato 1 Egg 1 tb Milk Vegetable shortening, for -


 greasing Preheat the oven to 375 degrees. Grease a baking sheet. Sift the


 flour, baking powder, salt and dry mustard together. Cut in the butter


 until the mixture resembles bread crumbs, then stir in cheese until


 thoroughly mixed. Add the potatoes to the flour mixture and mix together.


 


 Beat the eggs and milk together, then pour slowly into the flour and potato


 mixture, adding just enough liquid to mix to a soft dough. Turn our dough


 onto a well floured surface and knead lightly. (The dough is soft to


 handle, so hands, work surface and rolling pin should be well floured. Roll


 it out to a thickness of about 3/4 inch (do not roll out dough too thinly;


 it does not rise much during cooking, and if it is too thin, the scones


 will be more like cookies) and cut into scones with a 2-inch round pastry


 cutter. Knead the trimming together reroll and cut out more scones until


 all the dough has been used.


 


 Place scones on the prepared baking sheet and bake for 15 minutes, or until


 golden brown. Serve warm.


 Posted to MC-Recipe Digest V1 #805 by Nancy Berry 
on


 Sep 25, 1997