My German mother would prepare this hearty stew in the winter. It was a hit with us all, so I though I’d share!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 4 cups all-purpose flour
- ¼ cup white sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- ½ teaspoon baking soda
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) container sour cream
- ½ cup canola oil
- ⅓ cup milk
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
- Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
- Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, about 15 minutes.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 826 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I halved the recipe and made as written using gluten free all purpose flour (I ended up with 8 scones). The resulting scone was a bit dry and we would have liked more cheddar cheese. I also thought it would be really good with a garlic butter topping brushed on after baking.