downloademail this post

Cheddar Oat Scones

Active Time: 30 minutes
Total Time: 55 minutes • Makes: 12 scones


Schnucks nonstick cooking spray
2-3/4 cups Schnucks all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup Schnucks unsalted butter (1-1/2 sticks), cut into small pieces
8 ounces aged Cheddar cheese (such as Schnucks 4 year aged Cheddar), shredded (2 cups)
1 package (2/3 ounce) fresh dill, fronds removed and chopped (about 1/4 cup)
3/4 cup plus 2 tablespoons Schnucks old fashioned oats, divided
3 Schnucks large eggs, divided
1 cup Schnucks whipping cream
1 tablespoon water

1. Preheat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, with whisk, stir flour, baking powder, salt and pepper. With finger tips or pastry blender, work in butter until pea-sized crumbs form. Stir in cheese, dill and 3/4 cup oats.

2. In medium bowl, with whisk, beat 2 eggs with cream until well blended. Pour egg mixture into fl our mixture; with wooden spoon, stir until dough forms a ball. Place dough on lightly floured work surface. In same medium bowl, with whisk, beat water with remaining egg.

3. With rolling pin, roll dough into 8-inch round. With large knife or pizza cutter, cut dough into 12 equal wedges. Place wedges, 1-inch apart, on prepared cookie sheet. Brush top and sides of scones with egg mixture; sprinkle remaining 2 tablespoons oats over scones. Bake 25 to 30 minutes or until tops and bottoms are lightly browned. Serve immediately or cool on wire rack to serve later.


Each scone: about 391 calories, 25 g total fat (16 g saturated), 124 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 1 g fiber, 0 g sugars, 11 g protein