Cheese & Herb Scones

I don’t know about you, but not only do I feel a little British when I eat scones, but I certainly feel a little Martha Stewartie when I make them. Just returning from grocery shopping I happened to look on the back of a bag of shredded sharp cheddar cheese and noticed this recipe. We are having potato soup for dinner so these will go along very nicely. A little Paula meets Martha dinner, don’t you think?

Makes 12 scones

1 lb self-rising flour

1 teas salt

4 oz butter, cold, cut in cubes

1 teas fresh rosemary, finely chopped

1 (8)oz package finely shredded sharp cheddar cheese,divided

8 tables milk

8 tables waater

Preheat oven to 425. Mix together in a large bowl, the flour, salt and cold cubed butter with a pastry blender, until mixture resembles coarse crumbs.  Add the chopped rosemary and 6 oz of the cheese.  Add the milk and water and stir until mixture is just blended. Do not over mix.  On a floured board or cabinet top, roll out the dough to 1″ thickness.  Cut out rounds using a 2 1/2″ biscuit cutter or glass top.  Place scones on a greased baking sheet and top with remaining shredded cheese. Bake until golden brown, about 10-13 minutes, depending on oven.

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