Cheese Scones With Sesame Seeds Recipes

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 oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
• Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
• Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

Steps:

• Preheat the oven to 220°C/425°F.
• In a big bowl mix flour, baking powder and salt. Using your finger tips work in butter until dough resembles coarse crumbs.
• Make a well in the center and add milk. Using a knife stir quickly into a smooth dough.
• Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit).
• Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass).
• Place on a paper-lined baking sheet.
• For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones.
• Bake for 10-12 minutes or until nicely browned.
• Enjoy warm or cooled.

Steps:

• Preheat oven to 400°F. Spread sesame seeds on a small baking sheet and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.
• In a large bowl, whisk together flour, chopped sesame seeds, freeze-dried berries, granulated sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Add fresh berries; toss to combine.
• Make a well in center of mixture, add egg, and whisk thoroughly. With a fork, stir in cream, then stir into flour mixture until just combined. (Do not overmix; there will be some loose flour on bottom of bowl.) Transfer to work surface and fold a few times to incorporate loose flour.
• Transfer dough to a parchment-lined baking sheet. Pat into a round about 8 inches in diameter and about 1 inch thick; freeze 10 minutes. Remove and, using a knife or bench scraper, cut into 10 wedges.
• Separate pieces to leave about 3/4 inch between (so there is room for scones to rise). Brush each with cream; sprinkle with sanding sugar and sesame seeds. Place in oven, reduce temperature to 375°, and bake, rotating once halfway through, until golden brown, 25 to 30 minutes.
• Let cool on sheet at least 15 minutes, then serve warm or room temperature. Scones are best eaten the day they're baked, but can be stored in an airtight container at room temperature up to 1 day; reheat in a 350° oven to refresh.

Steps:

• Preheat oven to 425 degrees.
• Butter baking sheet.
• Sift flour,baking powder,baking soda and salt into medium bowl.
• Cut in 1/2 cup butter until coarse meal forms.
• Make well in center of dry ingredients; add eggs,honey,sesame oil and 1/3 cup buttermilk to well and blend with fork.
• Stir into dry ingredients, adding enough buttermilk to make sticky but workable dough.
• Gently pat dough into 1-inch thick round on floured surface.
• Cut dough into 10 wedges, cutting straight down with sharp,floured knife.
• Brush each wedge lightly with glaze.
• Place sesame seeds on plate; dip glazed top of each wedge into seeds.
• Arrange sesame side up on prepared sheet, placing 1/2 inch apart.
• Bake until golden brown, 12 to 15 minutes.
• Serve hot with butter.
• Dip top of each.

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.