Cheesescones 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:

• 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:

• 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:

• 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 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 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.