Should-be-a-sin cheddar scones
My dear friend June, who passed away two years ago, first made these scones and passed the recipe along to me. Light and rich, these should-be-a-sin cheesy wonders would go heavenly well with your Christmas breakfast or ham dinner.
June was a lover of Anything Scone. In fact, I think one reason she visited Scotland was to sample that quickbread from one bed-and-breakfast or church teahouse to another.
When she returned from her trip, June informed me quite adamantly (I’ve never used the words June and adamantly in the same sentence before–she was so sweet!) that the pronunciation is skan, like you would say Sean.
If you do not eat all of these in one sitting, they are still yummy cold or even microwaved just for a few seconds each. Enjoy!
Cheddar Scones by June
Preheat oven to 400 degrees.
Stir together thoroughly in a bowl with a whisk:
- 2 c. flour
- 2 T. sugar
- 1 T. baking powder
- 1/2 t. salt
Blend in 6 T. COLD butter well with your fingers.
Add the following and stir lightly:
- 1 egg stirred into 3/4 c. milk
- 4 c. shredded cheddar cheese
Divide dough into two even parts.
On a cookie sheet, using extra flour, pat each part into a 1-inch round.
Score each round into sixths.
Bake 20-25 minutes.
Each scone will be about 305 calories–BUT WORTH IT!