Touchdown Cheese Scones

Serving Size : 8

2 cups 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 mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce

Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.

Makes 8 scones