Cheese Scones

Ingredients

• 0.3 cup butter cold cut into 1/2-inch cubes
• 2 tsp calumet baking powder 
• 1.5 cups triple cheddar cheese shredded with a touch of philadelphia kraft
• 2  eggs 
• 2 cups flour 
• 0.1 tsp ground pepper red (cayenne)
• 0.3 cup milk 
• 3 Tbsp parmesan cheese grated kraft
• 0.5 tsp salt 

Equipment

• bowl
• baking sheet
• oven
• whisk
• blender

Directions

1. Heat oven to 400F.
2. Mix first 4 ingredients in large bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheeses.
4. Whisk eggs and milk until blended. Make well in center of flour mixture.
5. Add egg mixture; stir with fork until mixture forms stiff dough. Lightly knead dough just until it holds together. Pat or roll out to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as necessary to make 10 rounds.
6. Place on parchment-covered baking sheet.
7. Bake 15 to 17 min. or until golden brown.
8. Serve warm.