PRIZE TESTED RECIPES' $400 WINNER
Carolyn Eichin,
C A M P B E L L , C A
B R E A K F A S T S O N T H E RU N C A T E G O R Y , A U G U S T 2010
H AM -A N D -CH ED D A R SCO N ES
1
V
a
cups all-purpose flour
Y a
cup whole wheat flour
2
tsp. baking powder
1
tsp. sugar
Yt
tsp. baking soda
Vs
tsp. salt
V*
cup butter
Vi
cup shredded sharp
Cheddar cheese (2 oz.)
V
a
cup diced cooked ham
1
Tbsp. chopped fresh dill or
1 tsp. dried dillweed
V a
cup sour cream
1
egg, lightly beaten
l
Tbsp. Dijon-style mustard
Fresh dill (optional)
1. P re h e a t o ven to 3 7 5 °F. L in e b a k in g sh e e t w ith
p a rc h m e n t; se t a sid e . In a larg e b o w l co m b in e
flo u rs , b a k in g p o w d e r, su g ar, so d a, an d sa lt.
U s in g a p a stry b le n d e r o r tw o k n iv e s , c u t in
b u tte r u n til m ix tu re re se m b le s c o a rse c ru m b s.
S tir in ch e e se , h a m , an d d ill. C o m b in e s o u r
c re a m , egg, an d m u sta rd ; add a ll a t o n ce to flo u r
m ix tu re . U s in g a fo rk , s tir ju s t u n til m ix tu re is
m o iste n e d . D o n o t o v e rw o rk .
2.
T u r n d o u g h o u t o n to a lig h tly flo u re d su rfa c e .
K n e a d d o u g h b y fo ld in g and g e n tly p re ssin g it
fo r fo u r to s ix stro k e s o r ju s t u n til d o u g h h o ld s
to g eth er. P a t o r lig h tly ro ll do ug h u n til
3A
in c h
th ic k . C u t d o u g h w ith a flo u re d 2
V i-
to 3 -in ch
b is c u it cu tte r. R e ro ll s c ra p s as n e c e ssa ry ; d ip
c u tte r in to flo u r b e tw e e n c u ts. P la c e c irc le s
1 in c h a p a rt o n p re p a re d b a k in g sh e e t. B a k e fo r
18 to 2 0 m in u te s o r u n til g o ld e n . C o o l s lig h tly
on a w ire ra c k . S p rin k le w ith fre sh d ill. S e rv e
w a rm .
MAKES 10 T O 12 SCONES.
