Herb & Cheddar Cheese Straws (using our Cheddar Scone Mix)

Yield: Approx. 3 dozen 

Ingredients: 

1 package Carolyn’s Farm Kitchen Vermont Cheddar Scone Mix (prepared according to package directions) 

Herb Blend: 

1/3 c. finely minced fresh rosemary 

1 Tbl. dried thyme 

1 Tbl. paprika 

2 tsp. garlic powder 

½ tsp. kosher salt 

Pinch cayenne pepper (optional) 

2 large eggs, beaten 

Method: 

Preheat oven to 425 and line a baking sheet with parchment.  Combine the herb mixture in a small bowl and set aside.  Prepare scone mix according to package directions and divide the dough into 4 quarters.  Working with one section at a time on a floured cutting board, gently press the dough into a rectangle - approx. 8” long by 4” high. Brush the dough with egg wash and sprinkle with some of the herb mixture (about 1 Tbl.)  to lightly cover surface.  Use a large knife to cut the dough into 8 even strips approx. ½” wide.  Twist each strip tightly and place on the baking sheet spaced apart.  Brush with more egg wash and top lightly with more herb blend.  Repeat the process with the remaining 3 portions of the dough (note: you may need to bake these in two batches).  

Bake the cheese straws for 15 minutes or until very crispy and nicely browned.  Enjoy warm or at room temperature.  Store straws at room temperature in an airtight container for 1-2 days or freeze.  *See tip below for preparing ahead.