SCOTTISH CHEDDAR CHEESE AND SPRING ONION TEA-TIME SCONES
Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use a mature Scottish cheddar - my favourite comes from the Isle of Mull, but any mature farmhouse cheddar cheese will work. Another idea is to make mini versions of these scones for delightful appetisers, spread them with a filling of your choice - very welcome with a chilled wine or sherry!
Provided by French Tart
Categories Scones
Time 35m
Yield 8 Cheese and Spring Onion Scones, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
- Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
- Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
- Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
- Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
- Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
- Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
- To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.
Nutrition Facts : Calories 306.5, Fat 19.6, SaturatedFat 12, Cholesterol 88.5, Sodium 619.8, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 10.5
SERIOUSLY STRONG SCOTTISH CHEESE SCONES
SOURCE: www.IGOURMET.COM I have made these several times now and they are wonderful. Even though Mull of Kintyre is called for in preference, I prefer the Seriously Strong cheddar. Baking time is approx. watch until golden.
Provided by Chef Shadows
Categories Scones
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour, salt and pepper together.
- Massage in the butter and then slowly mix in the grated cheese.
- Beat the egg and add in the milk; add mixture to the dry ingredients to create a soft, elastic dough.
- Roll out the mixture on a lightly floured surface. Cut into round shapes and place on a well greased tray.
- Brush the top with milk and sprinkle a little extra cheese and pepper on top.
- Bake in a pre-heated oven in the center at 400 until golden brown.
HAM, CHEESE AND ONION SCONES
These are great light scones. This are great with dinner, as a snack or for breakfast on the run. These are so light they are pretty close to a biscuit.
Provided by Ceezie
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, baking powder, garlic salt in mixing bowl and stir together. Grate cold butter into mixture and stir till coarse meal.
- In a seperate bowl whisk together buttermilk and egg. Add this to the dry mixture as well as the cheese, onion and ham.Stir just till combined.
- Place this on a floured board and knead a few times. Pat into a 1" thick shape and cut with a large cookie cutter.
- Place on greased baking sheet or sheet lined with parchment paper. Bake at 350 degrees for 20-25 minutes.
SAUSAGE AND CHEDDAR SCONES
Served with a touch of gourmet mustard, these golden scones are practically a meal in one. I've found they freeze well for up to a month. -Mary Claypool, Granada Hills, California
Provided by Taste of Home
Time 50m
Yield 16 scones.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain., In a large bowl, combine the flour, baking powder, ground mustard, baking soda, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Whisk egg whites and buttermilk; stir into crumb mixture just until moistened. Stir in sausage and 2 cups cheese. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each half into an 8-in. circle. Cut each into eight wedges. Separate wedges and place on parchment paper-lined baking sheets. Beat egg yolks and water; brush over tops. Sprinkle with remaining cheese., Bake at 400° for 14-16 minutes or until golden brown. Serve warm with Dijon mustard.
Nutrition Facts : Calories 293 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 556mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
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