Cheese and Herb Scones

This entry was posted in Foods by Snowfoxx on

I’ve been experimenting with an old recipe from the Northumberland region of England. They were called Singin’ Hinnies, because when one would cook them on a griddle, they would hiss or “sing”. Now, I bake these instead of cooking them on griddle, and have found many variations on the Hinnies, and this is a fine, savoury addition.

Preheat oven to 350 degrees.

2 tbsp lard
2 tbsp butter
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried chives
1/2 cup shredded cheddar cheese
milk or sour cream

Mix all ingredients well except for the milk or sour cream. Add these gradually until your have a moistened dough. Turn out dough on rolling or large cutting board. Roll out dough to 1/2 to 1 inch in thickness. Cut with 2 inch diameter biscuit cutter, dipping the cutter in flour between each cut to stop the dough from sticking. Place each scone about 1 inch apart from the other. Bake 30-35 minutes. Serve hot with butter. Makes 12 scones

Cheese-and-herb-scones

Now this might be something similar to a Red Lobster Cheddar Bay Biscuit, but unlike this chain restaurants version, ours are GMO free, right down to the baking powder, because we use our own baking powder:

1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon tapioca starch

For those looking to avoid GMO corn products, this is a good thing to have on hand. Enjoy these scones with just about any meal. They are perfect with soups, stews, pasta, just about anything, but you might not want to use jelly on them, unless it is jalapeno jelly.