- 2 cup all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 egg
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 3 tablespoon milk
- In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In small bowl, combine egg, sour cream, oil and milk. Make a well in the center of the dry ingredients; stir in egg mixture just until moistened.
- Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a floured 3-in. heart-shaped cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 15-20 minutes or until golden brown. Remove from pan to wire rack. Serve warm. Yield: about 1 dozen.
Originally published as Heart-Shaped Cheese Scones in Taste of Home February/March 1998, p8
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Reviewed Feb. 2, 2013
"I've been making these scones for years. They are easy to make and taste great. My kids all enjoy them. Sometimes I just pat the dough into a circle and make wedges."