These yummy cheddar and sour cream scones are perfect as is, but once you add chopped red onion? Now you're talking medals and awards.
What You Need
Original recipe yields 10 servings
2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter, cut up
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
1 egg, beaten
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped red onion s
Add To Shopping List
Let's Make It
Heat oven to 450ºF.
Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
Bake 10 to 12 min. or until golden brown. Serve warm.
Enjoy your favorite foods while keeping portion size in mind.
Store leftover scones in airtight container at room temperature. Split in half. Fill with OSCAR MAYER Deli Fresh Smoked Ham and KRAFT Big Slice Cheddar Cheese Slices and serve as part of your lunch the next day.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.