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.

Adult Grilled Cheese

Apologies again for my extended absence. Chemical imbalances are no fun at all. Plus, I'm at the end of the semester and I just spent some time in New Orleans (yum!) This summer should be filled with fun cooking times.

Anyhoo, Amanda was flipping through a magazine that had a feature on grilled cheese varieties. Tonight, after realizing I didn't want to cook the pork loin I bought, I decided to play around a bit. First, I sliced an onion into thin strips and sauteed them in a bit of butter. While that was going, I thinly sliced a portobello mushroom (I ended up having the break the long slices in half to fit the bread). I prepped my bread like I would for grilled cheese, and placed on slice on the skillet. I then placed a layer of mushrooms, topped that with onions, and then added shredded cheese. Then I topped it with the other slice of bread. It was tall and somewhat unwieldly..but I made due. It was very simple, but tasty as I love mushrooms, onions, and cheese. I wish I had had mozzarella , but oh well. It was good all the same. Hubby would eat it again.