Cheddar Scones

This recipe for Cheddar Scones comes from the First Baptist Church in Wallace. Their cookbook, Recipes and Remembrances, was created in celebration of the church’s 100th anniversary in 2005.

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Cheddar Scones

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup cold butter, cut into pieces
  • 1 cup finely shredded cheddar cheese
  • 1 large egg, lightly beaten
  • 2/3 cup half-and-half
  • 1 tablespoon butter, melted

Combine flour, sugar, baking powder, and salt in a large bowl; cut in cold butter with a pastry blender until mixture is crumbly. Stir in cheese. Stir together egg and half-and-half. Gradually add to flour mixture, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ball. Pat dough into a 7-inch circle on an ungreased baking sheet. Using a sharp knife, cut into 6 wedges. (Do not separate wedges.) Bake at 400° for 16 to 18 minutes or until golden. Remove from oven; brush with 1 tablespoon melted butter. Serve warm.

— Melanie Bradshaw

Additional recipes from Wallace’s First Baptist Church cookbook,Recipes and Remembrances, that appeared originally with this one:
White Chili

Recipes and Remembrances is available through the First Baptist Church office at (910) 285-2534 or aafbcw@embarqmail.com.

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