Cheddar corn scones

10 servings

Ingredients

Quantity Ingredient
3½ cup Flour
1 teaspoon Dry mustard
¾ cup Butter, softened
1½ cup Cheddar cheese, grated
14 ounces Can cream corn
2 eaches Eggs, beaten
2 tablespoons Milk
2 tablespoons Baking powder
¾ teaspoon Salt, optional

Directions

Heat oven to 425F. In large bowl, add all dry ingredients. With pastry blender, cut in butter until coarse crumbs. Stir in cheese, corn, and eggs, until a soft dough forms. Turn onto floured board, knead gently 10-12 times until nolonger sticky. Roll to 1 inch thick. Cut into scones, place on ungreased sheet, brush with milk.

Bake 20-25 minutes. Makes 10-15 scones. Origin: My Mom, Shirley Whittaker. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-04-95

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