Serve these savory scones fresh from the oven and enjoy their wonderful aroma and flavor.
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2 1/2 cups all-purpose flour
1/4 cup chopped fresh parsley
1 tablespoon baking powder
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
3/4 cup Land O Lakes® Butter, softened
1 1/2 cups shredded Cheddar cheese
1/4 cup sour cream
2 tablespoons milk
2 large Land O Lakes® Eggs, slightly beaten
Heat oven to 400°F.
Combine flour, parsley, baking powder, basil and garlic salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 cup cheese. Stir in sour cream, milk and eggs just until moistened.
Turn dough onto floured surface; knead 1 minute or until smooth. Divide dough in half. For each half, roll out or pat out dough with floured hands into 8-inch circle. Cut each circle into 8 wedges.
Place wedges 1 inch apart onto greased baking sheets. Bake 10 minutes. Sprinkle wedges with remaining cheese. Continue baking 4-8 minutes or until lightly browned.
Explore reviews fromour online community
I made these for a baby shower that was in the late morning and served them with orange marmalaide jam. There were NONE left! Everyone loved them.
I made the recipe with changes simply due to what I had on hand. In addition, i made the scones shape and size different because it seems to work best for me. I added dry herbs instead by using 2 pinches of basil and 2 pinches of Italian seasoning. I prefer granulated garlic and used a little less than 1/2 teaspoon. I added 1/4 teaspoon of salt. I used the 4 variety- Mexican style cheese instead of the cheddar. I divided the dough in half but out of each half i divided by 4 making 8 total. I shaped each (8) into a round shape 6"- 7" wide. They turned out perfect. They were not dry as all other cheese scones have been.