Enjoy these savoury scones on their own, or as a side to a steaming hot bowl of soup or stew.
What do I need ?
Original recipe yields 15 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.
1 cup large flake rolled oats
1-1/2 cups flour
2 Tbsp. brown sugar
2 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 cup cold butter, cut into small pieces
1 cup Cracker Barrel Shredded Double Cheddar Cheese
1 cup buttermilk
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How do I make it ?
Heat oven to 425ºF.
Use pulsing action of food processor to process oats 10 sec.; place in large bowl. Add next 5 ingredients; mix well.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese.
Use fork to make well in centre of flour mixture. Add buttermilk; stir just until mixture is well blended and pulls away from side of bowl. Place on lightly floured surface.
Knead just until dough holds together and forms ball; roll out to 1/2-inch thickness. Cut into 15 (2-inch) rounds with floured biscuit cutter, rerolling scraps as necessary.
Place, 2 inches apart, on parchment-covered baking sheet.
Bake 13 t0 15 min. or until golden brown. Cool slightly.
Kraft Kitchen Tips!
The cold butter helps to make the scones both tender and flakey. Also, it's important to knead the dough just until it holds together to help prevent the baked scones from having a dense texture.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 190 mg
Carbohydrate 16 g
Fibre 1 g
Sugars 2 g
Protein 4 g
15 servings, 1 scone (54 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.