Breads : Touchdown Cheese Scones

• 2 cups all-purpose flour
  
• 2 1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 2 tablespoons cold butter or margarine, cut in pieces
  
• 1 cup grated mild Cheddar cheese
  
• 2/3 cup buttermilk
  
• 2 large eggs, divided
  
• 1/4 teaspoon Original TABASCO® brand Pepper Sauce
  

Preheat oven to 350°F. In a large bowl, sift together flour, baking powder, baking soda and salt. Cut in butter until mixture resembles cornmeal. Stir in cheese.

In a small bowl, beat buttermilk, one of the eggs, and TABASCO^® Sauce together. Make a well in center of dry ingredients; add buttermilk mixture. Stir quickly and lightly with a fork to form a sticky dough. Turn dough out on a lightly floured board.

Knead gently 10 times. Divide dough in half; pat each half into a circle about 1/2-inch thick. Cut each circle into 4 wedges. Combine the remaining egg with 1 tablespoon of water; mix well and brush mixture onto each wedge of dough. Arrange on a greased baking sheet and bake 13 to 15 minutes or until golden.

Makes 8 scones.