DALE'S MISTAKE CHEESE SCONES

Pre-heat oven to 450 degrees

Makes about 10 or 12 scones

Sift together

1 and 3/4 cups sifted flour

2 and 1/4 tablespoons baking powder

1 scant tablespoon sugar

1/4 teaspoon salt (optional)

Cut 1/2 cup of cold butter into the flour mixture until the size of small peas

In a separate bowl, mix

2 lightly beaten eggs (set 2 tablespoons aside)

1/3 cup whipping cream

1/3 cup light cream

OR 2/3 cup coffee cream

Finely grate 1/2 - 2/3 cup BALDERSON'S Extra Aged WHITE Cheddar (or any other exceptionally delicious white cheddar. Don't substitute crappy cheddar!)

Chop or coarsely grate 1/2 - 2/3 cup of exceptionally delicious aged ORANGE cheddar

Mix the two cheeses into the flour mixture until well coated. Pour in egg/cream mixture and stir gently until all ingredients are moistened.

Drop batter from large spoon onto parchment-covered baking sheet - brush each scone with some of the reserved beaten egg

Bake for 10 - 12 minutes.

Since there is hardly any fat (ha!) in these scones, you will want to serve them with fresh, chilled butter while they are still warm. Enough butter so it drips down your arm when it melts.

NOTE:

The best indicator of a truly wonderful cheese scone is lots of crunchy, cheesy bits on the bottom of the scone. Since I like to make damn sure there are lots of crunchy, cheesy bits, I put some thinly sliced pieces of orange cheddar on the parchment before dropping the scone batter on top. (I use orange cheddar for this to make the scones look more cheesy!)

I may make these with a little something I discovered at our local purveyor of fine cheeses - peccorino with black peppercorns.