Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 2 1/2 teaspoons 12ml Baking powder

  3. 1/2 teaspoon 2 1/2ml Baking soda

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 2 tablespoons 30ml Cold butter or margarine - cut in pieces

  6. 1 cup 146g / 5.1oz Grated mild cheddar cheese

  7. 2/3 cup 157ml Buttermilk

  8. 2 cups 396g / 13oz Eggs - divided (large)

  9. 1/4 teaspoon 1 1/3ml Tabasco pepper sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. In large bowl, sift together flour, baking powder, baking soda and salt. Cut in butter until mixture resembles cornmeal. Stir in cheese. In small bowl, beat buttermilk, 1 egg and Tabasco pepper sauce together. Make well in center of dry ingredients; add buttermilk mixture. Stir quickly and lightly with fork to form sticky dough. Turn dough out on lightly floured board. Knead gently 10 times. Divide dough in half; pat each half into circle about 1/2-inch thick. Cut each circle into 4 wedges. Combine remaining egg and 1 tablespoon water. Brush each wedge with egg mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until golden. This recipe yields 8 scones.


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