Ingredients
6 cups flour
1/4 c. baking powder
3 cups shredded cheddar cheese
1/4 c. sugar
1 1/2 cup cold margarine or butter
1 1/2 cups milk
1 1/2 tsp. salt
1 1/2 cups milk
3 eggs
Preparation
Preheat oven to 375 degrees. Mix all dry ingredients together. Cut in butter with pastry blender until lumps form the size of pears. Stir in cheddar cheese. Make a well in the centre of the flour mixture.
In another bowl, beat together eggs and milk. Pour into flour mixture. Blend together with a wooden spoon. Not too much or the dough will get tough. Turn the dough onto a lightly floured board or counter. Knead 8-10 times. Gentle roll to 1/2" thickness. Cut with cookie cutter or slice into wedges. With a pastry brush, brush on a small amount of milk and then sprinkle with sugar. Place 1" apart on cookie sheet.
Bake 375 degrees for 15-20 minutes or until tops are nicely browned.
Option 1: Cranberry/orange scones: Omit cheddar cheese and add 1 cup of dried cranberries and 2 Tbsp. orange rind. Bake and then make a glaze of icing sugar and orange juice.
Option 2: Cinnamon Raisin Omit cheese. Add 1 cup raisins and 2 tsp cinnamon. Sprinkle cinnamon sugar on top of scones prior to baking.
