Skillet Cheddar Scones

 SKILLET CHEDDAR SCONES

 

2 cups flour*

1 tbsp. sugar

1 tsp. cream of tartar

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup light butter, chilled and cut in bits

1/2 cup shredded reduced fat Cheddar cheese

2/3 cup milk

 

1. Mix flour, sugar, cream of tartar, baking soda and salt in a medium bowl. Cut in light butter until mixture resembles coarse crumbs. Gently stir in cheese. Stir in milk just until dough forms (do not overmix).

2. Grease 10-inch cast iron skillet. Press dough into 3/4-inch thick round on a lightly floured surface. Cut into 8 wedges. Place wedges in skillet.

3. Bake in preheated 350º oven for 15 minutes or until puffed and bottom is light brown. Turn wedges over; cook 10 to 15 minutes longer or until cooked through. Yield: 8 servings.

 

*Useful Tip:  For a cornbread scone, substitute 1/2 of the flour with cornmeal.