Mini Cheese Scones
12
Servings
7
Ingredients
2
Comments
One thing that I love to have ready in the freezer are baked goods. These little scones topped with a little jam make a quick breakfast, but they also make perfect side at lunch or dinner.
12
Servings
7
Ingredients
2
Comments
Ingredients
- 2 cups Flour, All-Purpose
- ¼ teaspoons Salt
- 1 ½ teaspoons Baking Powder
- ½ teaspoons Mustard Seed, Ground
- ¼ cups Butter
- 1 cup Parmesan Cheese, Grated
- ½ cups Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix flour, salt, baking powder, and mustard in a large bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix flour, salt, baking powder, and mustard in a large bowl.
- Cut butter into flour mixture – a pastry blender works great for this – until mixture resembles coarse crumbs.
- Stir in cheese.
- Add milk and mix until a dough begins to form.
- Turn out onto a floured surface and knead a few times. Try not to overwork the dough because this will make the scones tough.
- Roll or press dough to a thickness of about half an inch.
- Cut into wedges, or use a small biscuit cutter (I used a 2.5 inch cutter).
- Place scones on a baking sheet and bake at 425 for 10 minutes or until golden brown.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 mini scone Amount Per Serving
- Calories
- 175
- Total Fat
- 8g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 22mg
- Sodium
- 334mg
- Total Carbohydrates
- 20g
- Fiber
- 1g
- Sugar
- 1g
- Protein
- 6g
- WW Freestyle
- 6
2 Comments
Join the discussionlooks like a good all purpose biscuit! how small does the butter need to be diced? I have never heard of using chilled butter in dough……. does it end up warming up in the mix?
When I chop my butter, I first chop into tablespoon-sized slices, then I chop each one into quarters. The butter needs to be cold so that when you mix it with the flour you get coarse crumbs. If its too warm it mashes and gets more creamed which is not what you want for this recipe. Hope that helps!