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

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