Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Flour 2 ea Eggs, beaten
1 t Dry mustard 2 T Milk
3/4 c Butter, softened 2 T Baking powder
1 1/2 c Cheddar cheese, grated 3/4 t Salt, optional
14 oz Can cream corn

Heat oven to 425F. In large bowl, add all dry ingredients. With
pastry blender, cut in butter until coarse crumbs. Stir in cheese,
corn, and eggs, until a soft dough forms. Turn onto floured board,
knead gently 10-12 times until nolonger sticky. Roll to 1 inch
thick. Cut into scones, place on ungreased sheet, brush with milk.
Bake 20-25 minutes. Makes 10-15 scones. Origin: My Mom, Shirley
Whittaker. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-04-95

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