Touchdown Cheese Scones

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter; cut into pieces
1 cup mild cheddar cheese; shredded
2/3 cup buttermilk
2 large eggs; divided
1/2 teaspoon TABASCO® brand pepper sauce

Preheat oven to 350°F. Sift together flour, baking powder, baking soda and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir in cheese. Blend buttermilk, 1 egg and TABASCO® Sauce together in small bowl.
Make a well in center of dry ingredients; add buttermilk mixture. Stir quickly and lightly with fork to form sticky dough.

Turn dough out on lightly floured board. Knead gently 10 times. Divide dough in half; pat each half into circle about 1/2-inch thick. Cut each circle into 4 wedges.

Combine remaining egg and 1 tablespoon water. Brush each wedge with egg mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until golden.

Source:  McIlhenny Company (TABASCO® brand Pepper Sauce)

8 servings


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