Looking for something?

Savoury Cheese & Leek Scones

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 1 package (1 package) Knorr® Cream of Leek Dry Soup Mix
  • 1 cup (250 mL) water
  • 2 cups (500 mL) heavy cream
  • 4 1/2 cups (1125 mL) all-purpose flour
  • 1 1/2 Tbsp. (22 mL) baking powder
  • 1/4 tsp. (1 mL) cracked black pepper
  • 2 cups (500 mL) shredded cheddar cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Calories200
Total Fat10g
Saturated Fat6g
Trans Fat0g
Cholesterol35mg
Sodium240mg
Total Carbs21g
Dietary Fiber1g
Sugars0g
Protein6g
Calcium10%
Iron8%
Vitamin C0%
Vitamin A12%

  • 1 Combine Knorr® Cream of Leek recipe mix with water in small saucepan with wire whisk. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 2 minutes. Remove from heat, then stir in cream; set aside.
  • 2 Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
  • 3 Combine flour, baking powder and pepper in large bowl. Stir in cheese. Stir in soup mixture and stir until mixture just holds together, stirring in teaspoons of cold water if needed. (Dough will be sticky).
  • 4 Gently knead dough on lightly floured surface with floured hands until dough holds together. Shape dough into two 8-inch circles. Cut each circle with floured knife into 12 wedges. Arrange wedges on prepared baking sheets.
  • 5 Bake 20 minutes or until golden. Serve warm or cool on wire racks.