Sprinkled with Parmesan and chives, these Cheddar & Sour Cream Scones emerge from the oven flaky, tender, golden-brown—and delicious!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter, cut into small pieces
3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
1/2 cup sour cream
1/3 cup milk
1 egg, beaten
3 Tbsp. Kraft 100% Parmesan Grated Cheese
1 Tbsp. finely chopped fresh chives
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How do I make it ?
Heat oven to 450ºF.
Combine first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
Make well in centre of flour mixture. Mix sour cream and milk until blended. Add to flour mixture; stir with fork just until moistened.
Spoon onto parchment-covered baking sheet; pat into 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
Bake 10 to 12 min. or until golden brown. Serve warm.
Kraft Kitchen Tips!
Enjoy your favourite foods while keeping portion size in mind.
Store leftover scones in airtight container at room temperature. Split in half. Fill with sliced deli ham and Kraft Singles Cheese Slices and serve as part of your lunch the next day.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 45 mg
Sodium 310 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 1 g
Protein 7 g
10 servings, 1 scone (47 g) each
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.