Perhaps it’s the itch of unemployment—involuntary at the moment due to foreign paperwork—or it’s the passion to do something with my hands, but I have to have a Food Project. Hence, the applesauce cake from Tuesday. Hence, the repeated variations on deviled eggs. And yesterday, savory scones.

It would have been easy to make sweet scones but seeing as how there was already something sweet in the form of cake in the house, I saw no point in making more waist-expanding goodies. I mean, I know scones aren’t health food but at least there wasn’t chocolate or dried fruit involved. Maybe next time though. And even though I didn’t make sweet scones, you can find excellent reliable recipes here and here.

One thing I totally didn’t count on was how shaggy scone dough is. I mean, it’s fairly wet and doesn’t really firm up until you give it a good kneading…and even then….sheesh.

Regardless, I am pleased with their turnout. Now: onward to my next deviled egg recipe!

Golden Cheddar Cheese Scones

adapted from Recipezaar

4 cups AP flour (I handily subbed whole wheat with no problems)

2 tbl. baking powder

1/2 tsp. baking soda

2 tsp. salt

1/4 cup sugar

2 cups shredded cheddar cheese

2 large eggs

8 oz. sour cream (I used low-fat plain yogurt)

1/2 cup canola oil

1/3 cup milk

Combine the first 5 ingredients and then fold in the shredded cheese. In a small bowl, combine the eggs, sour cream, milk and oil.

Add the wet ingredients to the dry and stir until just moistened. On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4-inch thickness.

Cut dough with a 3″ round cutter, or simply cut into 3″ squares or triangles. Bake in a preheated 400 degree oven for 15 minutes.