Breakfast

Cheddar cheese and corn dropped scones is for Breakfast.

Cheddar cheese and corn dropped scones takes 5 minutes to prepare.

Cheddar cheese and corn dropped scones takes 12 minutes to cook.

Cheddar cheese and corn dropped scones makes 12 servings.

The ingredients for Cheddar cheese and corn dropped scones are:

Flour 150g All purpose
Four 100 g Whole Wheat
15 ml Baking Powder
dash of salt ( 1.25 ml)
5ml Dry Mustard
45 Light cheddar cheese
1 egg
5 ml sugar
100 ml skim milk ( non fat)
100 ml water
45 ml canola oil
herbs of choice - dried
35 g corn ( canned - whole kernals)

Here is how you make Cheddar cheese and corn dropped scones:

Combine dry ingredients and cheeseCombine wet ingredients and whiskMake a well in the centre of the dry ingredients and pour in the wet mixture and still till combines ( do not over stir) ...drop by large dessert spoons onto an oiled baking sheet and bake near top half of the oven for 10 - 12 min in a preheated oven of 220 C /425 FMakes 12Number of Servings: 12Recipe submitted by SparkPeople user MELTEAGUE.

The nutritional information for Cheddar cheese and corn dropped scones is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 130.2

• Total Fat: 4.8 g
• Cholesterol: 19.6 mg
• Sodium: 96.6 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.1 g
• Protein: 4.6 g