Nothing says Thanksgiving appetizer like baked treats loaded with butter and cheese, yes? Thus, my cheddar cheese scones, hot out of the oven and destined for tomorrow's Thanksgiving buffet table…
- 3 cups flour, self-rising
- 2 tsp cream of tartar
- 1 tsp Baking soda
- 1 tsp salt
- 1 stick butter (8 TBSP)
- 1 1/3 cups buttermilk
- 1 cup shredded sharp cheddar
Butter 2 cookie sheets or spray with cooking spray; set aside.
Pre-heat oven to 425 degrees F (220 c.) Sift dry ingredients together.
Add butter, cutting in or thumbing in, until butter is integrated
throughout, leaving you with tiny flakey crumbs that clump together if you squeeze them. Slowly pour in buttermilk, stirring in with
a knife until just combined. Add cheddar cheese and combine in with your hands. You will
have a very sticky dough. You may roll out the dough on a floured board
to a 1 cm (1/2 inch) thickness and cut with a 2" pastry cutter into
rounds, or use a floured ice cream scoop, or your hands, to make the balls of dough
equal sizes and drop onto your cookie sheets. Personally, I prefer the
drop scones, as you get some crunchy bits on top.
Bake 12-15 minutes until they are golden on top. makes up to 20 drop scones, 24 rolled scones.