Cheddar Cheese Scones
- 5 cups all purpose flour
- 3 Tablespoons sugar
- 6 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) Challenge Butter
- 1½ cups heavy cream
- 4 eggs, beaten
- ¼ cup (1 ounce) shredded Cheddar cheese
- 3 Tablespoons finely chopped green onions
- 1 Tablespoon grated Parmesan cheese
Butter 1 large or 2 small cookie sheets.
In large bowl, combine flour, sugar, baking powder and salt; mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add cream, eggs, Cheddar cheese and onions; blend until all ingredients are combined.
Let dough rest at least 35 minutes.
Heat oven to 375°F. If desired, divide dough into 2 parts. Knead dough about 10 times; roll out to a round about ¾ inch thick.
Place on buttered cookie sheet; sprinkle top with Parmesan cheese.
Score large round into 16 wedges or small rounds into 8 wedges each.
Bake at 375°F for 35 to 38 minutes or until deep golden brown.
Cut into wedges; serve immediately.