| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 2 | c | Unbleached all purpose flour |
| 1 | T | Baking powder |
| 1 | t | Baking powder |
| 1 | t | Salt |
| 1/2 | t | Ground pepper |
| 4 | oz | Chilled soft mild goat |
| cheese montrachet | ||
| crumbled | ||
| 3 | Green onions, thinly sliced | |
| 1/4 | c | Chilled half and half |
| 1 | Egg |
INSTRUCTIONS
Recipe by: Bon Appetite December 1993 Preheat oven to 375`. Mix first 4 ingredients in large bowl. Add cheese and green onions and toss with fork. Beat half and half and egg to blend in small bowl. Stir egg mixture into dry ingredients and mix gently until dough forms. Divide dough in half. On lightly floured surface, flatten each piece into 3/4-inch thick round. Cut each round into 6 wedges. Transfer wedges to baking sheet, spacing evenly. Bake scones until tops are brown, about 25 minutes. Cool 10 minutes. Serve warm. MM N Wrenn MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 7, 1998
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