Garlic 'n Cheese Scones
Garlic 'n Cheese Scones Image

Garlic 'n Cheese Scones

Serve these savory scones fresh from the oven and enjoy their wonderful aroma and flavor.

16
scones
20 min
PREP TIME
35 min
TOTAL TIME

Ingredients

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

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

Nutrition

220Calories
14Fat (mg)
65Cholesterol (mg)
300Sodium (mg)
16Carbohydrates (g)
1Dietary Fiber
6Protein (g)

Reviews

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our online community

  August 20, 2014

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.

— says Nila
Helpful?
  August 13, 2012

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.

— says Margaret
Helpful?
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