Basil Cheddar Scones Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Steps:

• 1. In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs.
• 2. In another bowl, combine the egg, milk, cheese and pesto. Stir in flour mixture just until moistened.
• 3. Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-inch circle; cut into eight wedges but do not seperate. Bake at 400 for 20-25 minutes or until golden brown, Serve warm. Makes 8 scones

Steps:

• Preheat oven to 450 degrees.
• Prepare a cookie sheet with a generous amount of nonstick cooking spray.
• Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
• Add buttermilk and oil; mix only until dry ingredients are moistened.
• Divide dough into two balls.
• Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
• On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
• With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
• Brush tops of the disks with egg.
• Bake 10 to 12 minutes or until golden brown.
• Cut each disk into six wedges while hot.
• Serve warm or at room temperature.

Steps:

• Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
• Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
• Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.