Cheese Scones Recipes

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.

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:

• Sieve flour, salt, pepper and mustard together into a mixing bowl.
• Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs.
• Beat the egg and mix with the milk in a small basin.
• Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk.
• Lightly flour the work surface so the dough doesn't stick, and roll out the dough until it is about half an inch (1cm) thick.
• Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all.
• Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese.
• Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.

Steps:

• Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

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.

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.

Steps:

• Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
• Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour. By using the oil you cut down on the dreaded calories and it saves a lot of time.
• Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
• Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
• Cut out your scones out by using a round cutter (you decide on the size) or if you don't have a cutter handy use a drinking glass. Place them on a baking tray, pop them in the oven at 180 celsius for fifteen twenty minutes. Serve, still warm, with lashings of butter, cheese, jams and honey.

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.

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheeses.
• Whisk eggs and milk until blended. Make well in center of flour mixture. Add egg mixture; stir with fork until mixture forms stiff dough. Lightly knead dough just until it holds together. Pat or roll out to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as necessary to make 10 rounds. Place on parchment-covered baking sheet.
• Bake 15 to 17 min. or until golden brown. Serve warm.

Steps:

• Preheat oven with the baking tray inside to 200.C (slightly less for fan ovens). In a medium-large bowl sift together the flour, salt, cayenne pepper and baking powder. Sift again to make sure the ingredients are thoroughly combined.
• Cut the butter into cubes, place in the bowl and then mix with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub in until the cheese is evenly distributed. Try not to mix too much as the heat from your hands may start to melt the cheese.
• 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 cutter and then place on the hot oven tray. Glaze the tops with the extra milk and sprinkle a little cheese on the top of each scone before putting in the oven.
• Bake in the oven for 10-15 minutes or until golden brown and cooked through.

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 220C. Sift the flour and the baking powder into a bowl in order to allow air into the mixture. This is an important step.
• Rub in the butter until a breadcrumb like consistency is achieved. Cold, dry hands make this step easier.
• Grate the cheese. Stir most into the flour mixture but keep a little back for sprinkling on top of the scones.
• Crack the egg into a measuring jug and whisk lightly. Top the beaten egg up with milk until the mixture reaches the half-pint or 285ml mark. Whisk again to combine.
• Make a well in the centre of the dry ingredients and pour the majority of the egg mixture into the bowl, keeping back a little to brush the scones with before baking.
• Stir the mixture to combine and then knead very briefly, just enough to bring it together. Be careful not to overwork the dough.
• Roll out the dough quite thickly (1 1/2 inches) and cut out circles with a scone cutter or a glass. Don't twist as you cut or the scones will rise unevenly. Alternatively, you can cut the dough into traditional wedges.
• Place the scones on a baking tray. Glaze the tops with the egg and milk mixture then sprinkle a little cheese over each one.
• Put straight into the very hot oven and bake for around 13 minutes or until well risen and browned. Afterwards, cool on a rack for five minutes before eating warm with butter.

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.