Sausage And Cheddar Scones Recipes

Steps:

• Preheat oven to 400°F.
• Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal.
• Stir in the cheese and sausage.
• Combine buttermilk and egg white together with a whisk.
• Add the liquid ingredients to the dry ingredients until just moist.
• Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky.
• Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray).
• Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.
• Bake at 400°F for 20 minutes or until lightly browned.
• Cool.
• Cut wedges all the way through and wrap individually.
• Put in a ziplock bag and freeze.
• To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.

Steps:

• Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
• Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
• Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
• Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.