Cheddar Scones

Ingredients

⅓ cup butter - cold (70 g)

1½ cups Kinnikinnick All Purpose Flour Blend (300 g)

¼ cup granulated sugar (50 g)

1 tsp baking powder (5 g)

¼ tsp baking soda (1 g)

¼ tsp salt (2 g)

1 large egg (56 g)

½ cup sour cream 14% (123 g)

2½ tbsp milk 2% (30 g)

½ cup sharp cheddar cheese - shredded (57 g)

Optional: additional shredded cheddar cheese for topping

Directions

1. Preheat oven to 400°F (204°C). Line a baking tray with parchment paper or lightly spray an individual brownie tray (15 spaces). Set aside. 
2. Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, granulated sugar and salt.
3. With a pastry knife cut butter into flour mixture until mixture is stringy and butter is coated with flour.
4. In a separate bowl, combine sour cream, egg, milk and shredded cheese. Mix until combined.
5. Create a well in the middle of flour mixture and add liquid.
6. Mix with a fork until just combined.
7. Scoop batter (#24 scoop) onto parchment lined tray or individual brownie tray.
8. Press lightly with the back of a wet spoon. Top with optional shredded cheddar cheese.
9. Bake in preheated oven 12 - 14 minutes until edges are golden brown.
10. Cool on a wire rack.

Yields: 15 Cheese Scones

Tips & Variations

• Add your favourite spices or fresh herbs for a different twist.
• One of our favourites: 2 tablespoons fresh parsley and 1 green onion finely chopped. Top with additional cheese for a crispy cheddar topping.