CHEESE SCONES
Found this recipe on the internet. It's a nice twist on the traditional English scone (see recipe #133633).
Provided by Kellogs
Categories Scones
Time 22m
Yield 18 scones, 6-8 serving(s)
Number Of Ingredients 8
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.
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
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
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
CLASSIC CHEESE SCONES
A quick, easy and delicious recipe for cheese scones with a subtle hint of spice from cayenne pepper. A very yummy snack that everyone will love! The batch can easily be doubled to makes 12 scones.
Provided by sarahheron
Time 20m
Yield Serves 6
Number Of Ingredients 8
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.
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
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