CHEDDAR CHEESE SCONES
Make and share this Cheddar Cheese Scones recipe from Food.com.
Provided by Irmgard
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cheese.
- Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
- With lightly floured hands, press the dough into a ball.
- On a lightly floured surface, knead gently 10 times.
- Pat out the dough into a 3/4-inch thick round.
- Using a 2-1/2-inch floured cutter, cut out rounds.
- Place on a ungreased baking sheet.
- Gather up the scraps and repat dough once; cut out more rounds.
- Brush the tops of the scones with egg.
- Bake in a 425 degree F oven for 12 to 15 minutes or until golden.
Nutrition Facts : Calories 213.9, Fat 11.6, SaturatedFat 7.1, Cholesterol 46.5, Sodium 378.8, Carbohydrate 21.4, Fiber 0.6, Sugar 3.2, Protein 6
CHEDDAR CHEESE SCONES
Light, flaky, cheesy, and just plain delicious scones!
Provided by hobbyzu
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
- Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
- Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, about 15 minutes.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g
BACON-CHEDDAR CHEESE SCONES
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
- Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
CHEDDAR-DILL SCONES
Provided by Ina Garten
Yield 16 large scones
Number Of Ingredients 9
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.
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.
SAVORY CHEDDAR-SOUR CREAM SCONES
These yummy cheddar and sour cream scones are perfect as is, but once you add chopped red onion? Now you're talking medals and awards.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450ºF.
- Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
- Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
- Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 1 g, Protein 7 g
CHEDDAR AND CREAM SCONES
Categories Bread Milk/Cream Mixer Cheese Dairy Breakfast Brunch Bake Cheddar Winter Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
- Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
- Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)
BISQUICK CHEDDAR SCONES
Rumour is that this recipe is the one they use at Red Lobster. Ever go there and they offer these little cheese scones that everyone wants and they can keep em comming? I'll tell you, I make these at home and they are the best I've ever tasted. A little thing I tried also, I brush the scones with butter AFTER they are cooked. I find I like it a lot like that.
Provided by BigRed_Qc
Categories Scones
Time 24m
Yield 12-16 Scones, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees.
- Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.
- Mix until well-combined.
- Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
- Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt.
- Brush this mixture over the tops of each unbaked biscuit.
- Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.
- Serve Warm.
Nutrition Facts : Calories 411, Fat 26.4, SaturatedFat 13.8, Cholesterol 54.3, Sodium 849.1, Carbohydrate 33.5, Fiber 1.1, Sugar 7.6, Protein 9.8
CHEDDAR AND CHIVE SCONES
This lovely, easy recipe makes the perfect light and savory scones. They're great with butter or chutney.
Provided by TheBritishBaker
Categories Scones
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
- Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
- Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 15.3 g, Cholesterol 31.2 mg, Fat 11.2 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 284.6 mg, Sugar 0.7 g
JALAPENO CHEDDAR SCONES
A delicious scone recipe by Chef Peter Oleyer served at Calexico Carne Asada restaurant. Nice served along side chili or beans.
Provided by gailanng
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
- In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
- Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
- Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
- Bake for 25 minutes or until golden brown.
Nutrition Facts : Calories 343.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 112.3, Sodium 640.5, Carbohydrate 25.2, Fiber 0.9, Sugar 0.4, Protein 8.8
CHEDDAR AND PEPPER SCONES
Provided by Fran McCullough
Categories Bread Milk/Cream Breakfast Bake Cheddar Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 large scones or 40 small ones
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
- Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
- Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
- Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
- To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
HERB-CHEDDAR SCONES
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
- Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
- Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.
BASIL CHEDDAR SCONES
Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 21g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 391mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
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
CHEDDAR CHEESE SOUR CREAM SCONES
At breakfast, lunch or dinner, these light and flakey scones will be a hit at your table. You can even cut them in half and make little sandwiches with them as a snack or an appetizer.
Provided by Geema
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients and then fold in the shredded cheese.
- In a small bowl, combine the eggs, sour cream, oil and milk.
- Add the wet ingredients to the dry and stir just until moistened.
- On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
- Cut dough with a 3" round cutter, or simply cut into 3" squares.
- Bake in a preheated 400 degree oven for 15 minutes.
Nutrition Facts : Calories 384.4, Fat 21, SaturatedFat 7.7, Cholesterol 64.7, Sodium 764.9, Carbohydrate 38, Fiber 1.1, Sugar 4.5, Protein 10.9
CLASSIC CHEDDAR & SOUR CREAM SCONES
Here they are-Classic Cheddar & Sour Cream Scones-filling the kitchen with their savory aroma and your plate with tender, cheesy, flaky goodness.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450ºF.
- Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
- Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
- Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 1 g, Protein 7 g
JALAPENO-CHEDDAR SCONES
Caution, only for those who like scones with a strong cheese presence and a little jalapeno pepper bite. This is for my friend Patrick. For bolder flavor, dust lightly with jalapeno chile powder.
Provided by Jim K
Categories Scones
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together for egg wash.
- Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Cut in butter with a pastry blender or fork until pea-sized lumps remain. Add Cheddar cheese and jalapeno peppers; toss in the flour mixture to prevent the cheese from clumping. Add 1 cup buttermilk and mix until a sticky dough forms. Only add additional buttermilk if absolutely necessary.
- Form dough into a ball and turn out onto a lightly floured surface. Divide in half and form each piece into a 3/4-inch thick circle. The circles should measure about 8 inches in diameter, but the thickness is more important that the diameter. Cut each circle into 8 wedges. Transfer wedges to the prepared baking sheet, leaving at least 1/2 inch between each one. Paint the top of each wedge with egg wash.
- Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 20.2 g, Cholesterol 57.3 mg, Fat 15.8 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 478.8 mg, Sugar 1.9 g
CLASSIC CHEESE SCONES
Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use
Provided by sarahheron
Categories Afternoon tea, Side dish, Snack, Supper
Time 35m
Yield Makes 5-6
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
- Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
- Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
- Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
- Bake in the oven for 15-20 mins or until golden brown and cooked through.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
BACON & CHEDDAR SCONES
Savory bacon and warm nutty aromas are a weekend morning must-have. So combine the two! Add Fisher® Pecan Halves for a hearty crunch and a subtle sweetness that will take these breakfast treats over the top.
Provided by Fisher Nuts
Categories Scones
Time 37m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork.
- Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm.
Nutrition Facts : Calories 247.5, Fat 17, SaturatedFat 9.1, Cholesterol 44.4, Sodium 281.1, Carbohydrate 19.2, Fiber 1, Sugar 0.3, Protein 5.1
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