Apple And Cheese Scones Recipes

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.

Steps:

• Preheat oven to 450°; grease a baking sheet.
• In a bowl, mix the cheese and apples together.
• In another larger bowl, combine flour, sugar, baking powder, salt, and baking soda.
• Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add in buttermilk and mix together just until blended and moistened; fold in cheese-apple mixture.
• Place dough on a floured work surface and knead 10 times; with the palm of your hand, pat dough into a 9-inch circle, then cut into 8 wedges.
• Separate the wedges and place them on the prepared baking sheet.
• Bake in preheated oven for 15 minutes, or until golden brown.
• Cool slightly on wire rack and serve warm.

Steps:

• In a bowl, combine the first five ingredients.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened.
• Gently fold in the cheese and apples.
• Turn onto a floured surface; knead 10 times.
• Pat into a 9-inch circle.
• Cut into eight wedges.
• Separate wedges and place on a greased baking sheet.
• Bake at 450 degrees for 12-15 minutes or until golden brown.

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, whisk together flour, salt & baking powder, then rub in the butter, before stirring in the cheese.
• Peel & core the apples, then grate them coarsely, before stirring them into the flour mixture, along with the mustard, half of the beaten egg & enough apple juice to bind the mixture together into a soft dough.
• On a lightly floured surface, gently roll out (or press) the dough into a round about 3/4-inch thick, then using a 3-and-1/2-inch plain round cutter, stamp out 6 rounds, re-rolling the trimmings as necessary.
• Transfer these rounds to a baking sheet, then brush the tops with the remaining beaten egg & bake for 15-18 minutes, or until risen & golden.
• Place on a wire rack to cool, before serving warm, split in half & buttered.

Steps:

• Heat oven to 375°F.
• Combine flour, graham crumbs, 3 Tbsp. sugar, baking powder and 1/2 tsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples, eggs and 2 Tbsp. milk; stir just until blended. (Do not overmix.)
• Mix Neufchatel, remaining milk and 1 Tbsp. of the remaining sugar until blended.
• Divide dough in half; pat each half into 6-inch round on lightly floured surface. Place 1 dough round on baking sheet sprayed with cooking spray; spread with Neufchatel mixture to within 1/4 inch of edge. Cover with remaining dough round; press edges together to seal. Mix remaining sugar and cinnamon; sprinkle over dough.
• Bake 25 to 28 min. or until top is golden brown and toothpick inserted into center of top layer of dough comes out clean. Cool on baking sheet 10 min. Transfer to cutting board. Cut into 12 wedges. Serve warm or at room temperature.

Steps:

• Heat oven to 375°F.
• Combine flour, graham crumbs, 3 Tbsp. sugar, baking powder and 1/2 tsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples, eggs and 2 Tbsp. milk; stir just until blended. (Do not overmix.)
• Mix cream cheese, nuts, remaining milk and 1 Tbsp. of the remaining sugar until blended.
• Divide dough in half; pat each half into 6-inch round on lightly floured surface. Place 1 dough round on baking sheet sprayed with cooking spray; spread with cream cheese mixture to within 1/4 inch of edge. Cover with remaining dough round; press edges together to seal. Mix remaining sugar and cinnamon; sprinkle over dough.
• Bake 25 to 28 min. or until top is golden brown and toothpick inserted into center of top layer of dough comes out clean. Cool on baking sheet 10 min. Transfer to cutting board. Cut into 12 wedges. Serve warm or at room temperature.

Steps:

• Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Tip the flour into a large bowl with the baking powder and a good pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles damp breadcrumbs. Add the cheese and thyme leaves, mix in, then pour in the milk. Use a cutlery knife to bring the mixture together as a soft dough - don't overwork it or the scones will be heavy.
• Tip onto your work surface, mopping up any dry crumbs with the dough. Pat into a disc about 1.5cm thick. Using a 5cm fluted cookie cutter, stamp out 12 scones (you may have to squash the scraps back together to get all 12). Place on the baking tray. Mix the remaining 1 tbsp milk with the egg yolk and brush over the top of the scones. Bake for 10-12 mins until well-risen and golden brown, then leave to cool a little on a wire rack.
• Just before serving, put the lemon juice in a bowl, cut the apple in half, remove the core, then very thinly slice into half moons. Toss the apple through the lemon juice as you go. Split the scones in half and fill each one with a couple of slices of apple, 1 tsp of chutney and a few sprigs of cress.

Steps:

• Preheat oven to 400°F.
• Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
• With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
• Add the grated cheese; mix just until blended.
• ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
• Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
• Mix by hand just until the ingredients are incorporated.
• If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
• Stir as lightly and as little as possible to ensure a light-textured scone.
• Remove dough from bowl and place on a lightly floured flat surface.
• Pat the dough into a ball.
• Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
• Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
• Whisk the egg and water in a small mixing bowl.
• Brush each wedge with the egg wash.
• Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
• Serve warm.

Steps:

• Heat oven to 400ºF.
• Mix flour, sugar, baking powder and spices in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in apples. Beat Neufchatel and egg in small bowl until blended; gradually add milk until blended. Add to flour mixture; stir until blended and mixture forms soft dough.
• Drop dough into 8 mounds, 2 inches apart, on baking sheet.
• Bake 16 to 18 min. or until golden brown. Remove from baking sheet; cool on wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half., Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt together. Add grated cheese and dried oregano and mix.
• Cut in the margarine or butter till mixture resembles fine breadcrumbs.
• Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface.
• Roll or pat to about 3/4" thick (2 cm) and cut into individual scones.
• Top each scone with a little additional cheese and bake for approximately 12 minutes. Brush the tops with melted butter after removing from the oven.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough.
• Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through.
• Bake in the preheated oven until golden, about 1 hour.

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.