Cheese Scones

• 2 cups flour
• 2 tsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper (cayenne)
• 1/3 cup cold butter, cut into 1/2-inch cubes
• 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 3 Tbsp. KRAFT Grated Parmesan Cheese
• 2 eggs
• 1/3 cup milk

1. Heat oven to 400 degrees F.
2. Mix first 4 ingredients in large bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Stir in cheeses.
5. Whisk eggs and milk until blended.
6. Make well in center of flour mixture.
7. Add egg mixture; stir with fork until mixture forms stiff dough.
8. Lightly knead dough just until it holds together.
9. 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.
10. Place on parchment-covered baking sheet.
11. Bake 15 to 17 min.
12. or until golden brown.
13. Serve warm.

flour, baking powder, salt, ground red pepper, cold butter, shredded triple, parmesan cheese, eggs, milk

Taken from www.kraftrecipes.com/recipes/cheese-scones-136989.aspx (may not work)