Touchdown Cheese Scones

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  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter or margarine, cut in pieces
  • 1 cup grated mild Cheddar cheese
  • 2/3 cup buttermilk
  • 2 large eggs, divided
  • 1/4 teaspoon TABASCO® brand Original Red Sauce


Preheat oven to 350°F. In a large bowl, sift together flour, baking powder, baking soda and salt. Cut in butter until mixture resembles cornmeal. Stir in cheese.

In a small bowl, beat buttermilk, one of the eggs, and TABASCO® Sauce together. Make a well in center of dry ingredients; add buttermilk mixture. Stir quickly and lightly with a fork to form a sticky dough. Turn dough out on a lightly floured board.

Knead gently 10 times. Divide dough in half; pat each half into a circle about 1/2-inch thick. Cut each circle into 4 wedges. Combine the remaining egg with 1 tablespoon of water; mix well and brush mixture onto each wedge of dough. Arrange on a greased baking sheet and bake 13 to 15 minutes or until golden.

Makes 8 scones.

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