* Exported from MasterCook *
Fontina Cheese And Mustard Supper Scones
Recipe By :Boston Globe
Serving Size : 8
Categories : Breads
Amount Measure Ingredient -- Preparation Method
2 Cups Flour2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Cold Butter -- cut into pieces
1/2 Cup Milk
3 Tablespoons Dijon Mustard
1 Large Egg
3/4 Cup Fontina Cheese -- grated
1/4 Cup Red Onion -- minced
Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray.
Combine flour, baking powder, salt and pepper in a medium bowl. With a fork or your fingers, cut in the butter until the mixture resembles corn meal.
In a small bowl, whisk together the milk, mustard and egg. Then mix in the cheese and onion. Make a well in the center of the dry ingredients and using a fork, stir in the mustard mixture until just blended. Turn the dough out onto a lightly floured surface and knead about 5 times. Gently pat the dough into a circle approximately 1-inch thick and cut the dough into 8 wedges.
Transfer scones to the prepared baking sheet and bake for 12 to 15 minutes, or until puffed and golden brown.
Serve warm.
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Per Serving (excluding unknown items): 217 Calories; 9g Fat (38.1% calories from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 498mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Fontina Cheese And Mustard Supper Scones
Recipe By :Boston Globe
Serving Size : 8
Categories : Breads
Amount Measure Ingredient -- Preparation Method
2 Cups Flour2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Cold Butter -- cut into pieces
1/2 Cup Milk
3 Tablespoons Dijon Mustard
1 Large Egg
3/4 Cup Fontina Cheese -- grated
1/4 Cup Red Onion -- minced
Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray.
Combine flour, baking powder, salt and pepper in a medium bowl. With a fork or your fingers, cut in the butter until the mixture resembles corn meal.
In a small bowl, whisk together the milk, mustard and egg. Then mix in the cheese and onion. Make a well in the center of the dry ingredients and using a fork, stir in the mustard mixture until just blended. Turn the dough out onto a lightly floured surface and knead about 5 times. Gently pat the dough into a circle approximately 1-inch thick and cut the dough into 8 wedges.
Transfer scones to the prepared baking sheet and bake for 12 to 15 minutes, or until puffed and golden brown.
Serve warm.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 217 Calories; 9g Fat (38.1% calories from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 498mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0