≡   Categories
Classic Cheddar & Sour Cream Scones

2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. dill weed
1/2 tsp. salt
1/4 cup cold butter, cut up
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
1 egg, beaten
3 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. minced fresh chives


Heat oven to 450 degrees F. Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar. 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 combined Parmesan and chives. Bake 10 to 12 min. or until golden brown. Serve warm.

Source: www.kraftrecipes.com