Cheddar-Pecan Scones
INGREDIENTS
- 1-1/2 cups self-rising flour
- 1-1/2 cups self-rising yellow cornmeal
- 1/4 cup sugar
- 1/4 tsp. cayenne pepper
- 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
- 1/2 cup butter or margarine
- 1-1/4 cups half-and-half or milk
- 1 cup toasted pecan pieces
DIRECTIONS
- 1
Combine flour, cornmeal, sugar and pepper in large bowl. Cut in cheese and butter using a pastry blender. Stir in half-and-half and pecans until all ingredients are moistened slightly.
- 2
Divide dough in half on lightly floured work surface. Shape each half into 1-inch thick circle; cut each circle into 4 wedges. Place 1-inch apart on ungreased baking sheet. Bake in preheated 350°F oven 20 minutes or until lightly browned.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: Makes: 8
HELPFUL HINTS
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See Nutrition Facts
Makes: 8
Amount Per Serving
Calories 521
Total Fat 32.7g
Saturated Fat 14.7g
Trans Fat 11.9g
Polyunsaturated Fat 3.9g
Cholesterol 64g
Sodium 895g
Carbohydrates 48g
Protein 12g
Dietary Fiber 4g
Vitamin A 145g
Vitamin C 1g
Calcium 332g
Iron 2g
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