CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER
Steps:
- Preheat oven to 425°F. and butter a large baking sheet.
- Make scones:
- Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
- Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
- In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.
CHEDDAR-MUSTARD SCONES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 cups flour, 1 tablespoon each baking powder and sugar and 1/2 teaspoon each mustard powder and kosher salt in a large bowl. Stir in 3/4 cup shredded cheddar. Cut in 6 tablespoons diced cold butter until it is in pea-size pieces; stir in 1 cup heavy cream whisked with 3 tablespoons grainy mustard. Divide into 8 mounds on a parchment-lined baking sheet; brush with more cream. Bake at 425 degrees F until golden, 20 to 25 minutes.
CHEDDAR SCONES
Fantastic straight from the oven or served the next day, split and toasted through
Provided by Silvana Franco
Categories Afternoon tea, Lunch, Snack, Treat
Time 25m
Yield Makes 12-15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium
HAM AND CHEDDAR CREAM SCONES
Delicious Scones from the prestigious Culinary Institute of America. Scones aren't just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.
Provided by NcMysteryShopper
Categories Scones
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese, and one-half cup of sliced scallions to the dry ingredients just before blending in the cream.
- Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
- Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
- Preheat the oven to 350˚F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
- Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart.
- Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
Nutrition Facts : Calories 385.8, Fat 20.7, SaturatedFat 12.5, Cholesterol 78.4, Sodium 601.1, Carbohydrate 41, Fiber 1.1, Sugar 10.3, Protein 9.5
HONEY-CHEDDAR SCONES
Make and share this Honey-Cheddar Scones recipe from Food.com.
Provided by CookingONTheSide
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F.
- Spray 2 baking sheets with nonstick spray.
- In bowl, stir flour, baking powder and salt until blended.
- Cut in butter until mixture resembles coarse crumbs.
- Add 1 cup of the cheese and scallions, toss to blend.
- In a bowl, whisk half and half, 1/3 cup of the honey and eggs until thoroughly blended.
- Slowly pour over dry ingredients, stir until evenly moistened.
- Gather sticky dough together, turn out onto a well-floured board.
- With floured hands, pat 12 even portions of dough into 2 1/2 inch wide discs.
- Place 6 discs, 1-2 inches apart on each baking sheet.
- In glass measure, heat the remaining 2 T honey in microwave 10 seconds.
- Brush honey over tops of scones, sprinkle each with the remaining 1/2 cup cheese.
- Bake 20-25 minutes, or until dark golden brown.
- Cool on baking sheet 10 minutes.
- Serve with butter or honey butter.
Nutrition Facts : Calories 320.3, Fat 13.9, SaturatedFat 8.4, Cholesterol 72.8, Sodium 428.7, Carbohydrate 40.3, Fiber 1.1, Sugar 10.9, Protein 9.1
SAUSAGE AND CHEDDAR SCONES
Served with a touch of gourmet mustard, these golden scones are practically a meal in one. I've found they freeze well for up to a month. -Mary Claypool, Granada Hills, California
Provided by Taste of Home
Time 50m
Yield 16 scones.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain., In a large bowl, combine the flour, baking powder, ground mustard, baking soda, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Whisk egg whites and buttermilk; stir into crumb mixture just until moistened. Stir in sausage and 2 cups cheese. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each half into an 8-in. circle. Cut each into eight wedges. Separate wedges and place on parchment paper-lined baking sheets. Beat egg yolks and water; brush over tops. Sprinkle with remaining cheese., Bake at 400° for 14-16 minutes or until golden brown. Serve warm with Dijon mustard.
Nutrition Facts : Calories 293 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 556mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
HAM AND CHEDDAR SCONES
A good friend of mine frequently makes these scones and shares with me. They are so good and you can see the flecks of cheese, ham and green onions.-Felicity La Rue, Palmdale, California
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. Stir in cream just until moistened. Stir in ham, cheese and onions. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 321 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 527mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 8g protein.
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