| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rolls, Cookies | 8 | Servings | ||
INGREDIENTS
| 1 | c | Self-rising flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
WILSON BWVB02B 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 <nlberry@prodigy.net> on Sep 25, 1997
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