rush honey over tops of scones, sprinkle each with the remaining
inch of salt. Brush the scones with egg wash and sprinkle
heet. (At this point, the scones can be frozen on the
orm six triangles. Place the scones at least 1 inch apart
tir in sage, bacon and cheddar until well distributed.
Blend
Preheat oven to 400\u00b0F.
Mix wheat, baking powder, salt and pepper.
Mix in spent grain, honey, cheddar and cut in butter.
Mix in buttermilk and egg.
Pat or roll & cut into scones and bake 20 minutes.
Preheat oven to 400 deg.
Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.
he egg wash.
Place scones on an ungreased baking sheet
heese and 1/2 the Cheddar cheese in a medium bowl
for the chocolate chip scones:
Preheat oven to 425\
ixture resembles breadcrumbs. Stir in cheddar and chives. Make a well
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
ake 15-20 mins, until scones are well risen and golden
he pan.
Brush the scones with a bit of cream
nd cut out about 5 scones. Knead the trimmings and pat
alf cup of medium dice Cheddar cheese, and one-half cup
baking powder, salt, cayenne and cheddar, reserving just a little to
dd egg mixture and grated Cheddar cheese.
Stir to mix
nd cut out the scones.
Brush the scones with cream and
acon, 3 /4 of the cheddar and chives.
Mix the