Cheese Scones

The other day, I made some soup and wanted to make biscuits or something to go along with it.  Unfortunately, I had no milk, so I got to play the game of "what recipe needs ingredients that I have" which is an interesting game.  I found a recipe for country scones in my Taste of Home Cookbook.  They're more like biscuits in texture, but they are beyond delicious.  So tantalizingly scrumptious that I made them again two nights later.  

 Cheese Scones
(The Taste of Home Cookbook, page 442)

• 2 cups all purpose flour
• 3 tbsp sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 5 tbsp cold butter, cut into squares
• 1 cup sour cream
• 2 egg yolks
• 1 cup shredded cheddar cheese
• 1 egg white

In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.  Cut in butter until mixture resembles coarse crumbs.  Combine sour cream and egg yolks; add to crumb mixture.  Stir in cheese until just blended.

Turn onto a floured surface; knead gently  8-10 times.  Divide into four portions.  On ungreased baking sheets, pat dough into 4 inch circles. 

Cut each into four wedges, but do not separate.  Beat egg white; brush over dough.  

Bake at 425F for 15 to 18 minutes, or until golden.  Serve warm.


Note: when I made these, I halved the recipe.  Also, I didn't divide the dough into halves or quarters; I just patted it into an inch thick circle and cut it into 8 wedges.