Vegetarian Sandwiches on Cheese Scones


Scones 3 cups (750 mL) all-purpose flour 1 tsp (5 mL) salt 2 tsp (10 mL) baking powder tsp (2 mL) baking soda 1 tbsp (15 mL) sugar cup (125 mL) butter 1 cup (250 mL) buttermilk 2 eggs, beaten cup (175 mL) grated cheddar cheese Filling 16 cherry tomatoes 2 tbsp (25 mL) olive oil 2 tsp (10 mL) balsamic vinegar Salt and freshly ground pepper 1 large avocado 2 tbsp (25 mL) mayonnaise Juice of 1 lime Pinch red pepper flakes Oak leaf lettuce 1 pkg onion or other sprouts


Prepare Mixtures Ahead Of Time. They Will Keep Refrigerated For 24 Hours. Make Sandwiches Up To 2 Hours Ahead Of Time. The Scones Are Terrific On Their Own.

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