CHEESEY SCONES

I tend to collect recipes from here and there, and although the recipe usually has to be pretty fantastic sounding to inspire me to save it, actually making the recipes seems to be a little harder. I really need to make an effort to try at least one new recipe a week, and for this week, I've selected a recipe for Cheesey Scones.

I always thought that scones were a little heavier than biscuits, but these are light and fluffy, thanks in part to the FOUR teaspoons of baking powder, and the two eggs. These surprised me when they puffed up so high, and maybe next time I'll flatten the dough out just a little more. I made two rounds about 8" in diameter, then cut one into 6 wedges and the other into 4, just for comparison.

I used a mix of (mostly) sharp Cheddar and Parmesan, but of course you can experiment and mix it up any way you'd like!

Cheesey Scones

1 ½ cups sharp cheddar, grated (or a mixture of cheeses)
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 1/4 teaspoon dry mustard powder
1/2 cup unsalted butter
2 eggs
1 cup milk

Preheat oven to 425 F.
Line a baking sheet with parchment paper. Prepare cheddar and set aside.

In a food processor, whisk together flour, baking soda, baking powder, salt and dry mustard. Pulse in butter to make a crumbly mixture. Add the cheddar cheese. Turn the whole mass out into a large bowl. Make a well in the center. Stir in eggs and milk to make a shaggy dough. Knead on a floured board to make a soft but cohesive mass. Shape into two rounds and cut each round into 4 or 6 wedges. Paint them with melted butter and/or dust with flour.

Bake at 425 F. for 5 to 8 minutes. Reduce heat to 400 F. and continue baking until golden and cheesy looking, about 8-10 minutes more.