Cheese and Herb Scones

Great Value

1 lb. self rising flour

1 tsp. salt

4 oz. sweet cream butter, room temperature

1 tsp. fresh rosemary, finely chopped

1 (8 oz.) pkg. finely shredded sharp cheddar cheese

8 Tbsp. Vitamin D milk

8 Tbp. water

Preheat oven to 425F.

In a mixing bowl, work together the flour, salt, and butter with your hands, until it becomes a crumbly consistency. Add the rosemary and 6 oz. of the cheese.

Add the milk and the water and mix to a soft dough. On a floured board, roll out the dough to a thickness of 1 inch and cut into rounds using a 2 ½ inch cutter.

They mean use a drinking glass.

Place scones on a greased baking sheet and top with remaining 2 oz. of cheese.

BTW, don't go spending money on self-rising flour. You can make your own if, for ever cup of all-purpose flour you use, you add 1.5 tsp. baking powder and 1/4 tsp. salt.

Bake in the oven for 10 minutes or until golden brown. Serve warm with butter.

So here's the thing: Aren't these biscuits, not scones?

Served as a side to some nice pheasant noodle soup we got from one of Matt's Freemason buddies.

My Rating: 4/5 "These are pretty darn good. They're fluffy and covered in gooey cheese, for starters. The rosemary also packs a lot of nice flavor that make these memorable. I'm still uncomfortable calling them "scones" since they're round and fluffy, but no matter what you call them they're good."