Touchdown Cheese Scones

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
2 1/2 teaspoons	12ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Cold butter or margarine - cut in pieces
1 cup	146g / 5.1oz	Grated mild cheddar cheese
2/3 cup	157ml	Buttermilk
2 cups	396g / 13oz	Eggs - divided (large)
1/4 teaspoon	1.3ml	Tabasco pepper sauce

Recipe Instructions

Preheat oven to 350 degrees.

In large bowl, sift together flour, baking powder, baking soda and salt. Cut in butter until mixture resembles cornmeal. Stir in cheese. In small bowl, beat buttermilk, 1 egg and Tabasco pepper sauce together. Make well in center of dry ingredients; add buttermilk mixture. Stir quickly and lightly with fork to form sticky dough. Turn dough out on lightly floured board.

Knead gently 10 times. Divide dough in half; pat each half into circle about 1/2-inch thick. Cut each circle into 4 wedges. Combine remaining egg and 1 tablespoon water. Brush each wedge with egg mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until golden.

This recipe yields 8 scones.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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