CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER
Steps:
- Preheat oven to 425°F. and butter a large baking sheet.
- Make scones:
- Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
- Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
- In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.
HONEY-CHEDDAR SCONES
Make and share this Honey-Cheddar Scones recipe from Food.com.
Provided by CookingONTheSide
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F.
- Spray 2 baking sheets with nonstick spray.
- In bowl, stir flour, baking powder and salt until blended.
- Cut in butter until mixture resembles coarse crumbs.
- Add 1 cup of the cheese and scallions, toss to blend.
- In a bowl, whisk half and half, 1/3 cup of the honey and eggs until thoroughly blended.
- Slowly pour over dry ingredients, stir until evenly moistened.
- Gather sticky dough together, turn out onto a well-floured board.
- With floured hands, pat 12 even portions of dough into 2 1/2 inch wide discs.
- Place 6 discs, 1-2 inches apart on each baking sheet.
- In glass measure, heat the remaining 2 T honey in microwave 10 seconds.
- Brush honey over tops of scones, sprinkle each with the remaining 1/2 cup cheese.
- Bake 20-25 minutes, or until dark golden brown.
- Cool on baking sheet 10 minutes.
- Serve with butter or honey butter.
Nutrition Facts : Calories 320.3, Fat 13.9, SaturatedFat 8.4, Cholesterol 72.8, Sodium 428.7, Carbohydrate 40.3, Fiber 1.1, Sugar 10.9, Protein 9.1
CHEESE & CHUTNEY SCONES
A clever new idea for picnics - homemade freshly baked scones with onion pickle topping and grated cheddar
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Dust a large baking sheet with a little flour. Tip the flour into a big bowl and mix in the bicarb and 1 tsp salt.
- Add the butter and rub into the flour with your fingertips to breadcrumbs, or whizz in a food processor until no butter lumps remain. Stir in all but a small handful of the cheese.
- Drizzle over the buttermilk and, using a cutlery knife, quickly mix together lightly. Tip onto a lightly floured surface and gently bring together with your hands into an oval about 2.5cm deep. Cut into 6 scones with a floured knife, then lift onto the baking sheet, leaving room for them to spread. Using the back of your tsp measure, press a small dip into the middle of each scone. Spoon the chutney into the dips, scatter over the remaining cheese, and bake for 10-15 mins until risen and golden. Best eaten on the day of baking with butter, plus a dollop more chutney, if you fancy it.
Nutrition Facts : Calories 471 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
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