Cheddar Mustard Scones Recipes

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IRISH CHEDDAR SCONES WITH CORNED BEEF AND APPLE SLAW



Irish Cheddar Scones with Corned Beef and Apple Slaw image

Provided by Anne Burrell

Time 40m

Yield 35 scones

Number Of Ingredients 12

3 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
Pinch kosher salt
1 1/2 sticks very cold butter, cut into pea-size pieces
2 cups Irish Cheddar, grated
1 cup heavy cream
2 teaspoons malt vinegar
2 Granny Smith apples, julienned
1/4 cup creme fraiche
4 scallions, greens only, cut on a bias
1 pound corned beef, sliced

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
  • Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
  • Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
  • Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
  • Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
  • When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.

CHEDDAR-MUSTARD SCONES



Cheddar-Mustard Scones image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 cups flour, 1 tablespoon each baking powder and sugar and 1/2 teaspoon each mustard powder and kosher salt in a large bowl. Stir in 3/4 cup shredded cheddar. Cut in 6 tablespoons diced cold butter until it is in pea-size pieces; stir in 1 cup heavy cream whisked with 3 tablespoons grainy mustard. Divide into 8 mounds on a parchment-lined baking sheet; brush with more cream. Bake at 425 degrees F until golden, 20 to 25 minutes.

SAUSAGE AND CHEDDAR SCONES



Sausage and Cheddar Scones image

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

1 pound bulk sage pork sausage
4 cups all-purpose flour
2 tablespoons baking powder
1-1/2 teaspoons ground mustard
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons cold butter
4 large egg whites
1-1/2 cups buttermilk
2-1/2 cups shredded sharp cheddar cheese, divided
2 large egg yolks
2 teaspoons water
Dijon mustard

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.

CHEDDAR SCONES



Cheddar scones image

Fantastic straight from the oven or served the next day, split and toasted through

Provided by Silvana Franco

Categories     Afternoon tea, Lunch, Snack, Treat

Time 25m

Yield Makes 12-15

Number Of Ingredients 6

200g self-raising flour , plus a little more for dusting
50g butter , at room temperature
25g porridge oats
75g grated cheddar , plus extra for topping (optional)
150ml milk
avocado , soft cheese, ham, cucumber, cress

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.

Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

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 AND CHIVE SCONES



Cheddar and Chive Scones image

This lovely, easy recipe makes the perfect light and savory scones. They're great with butter or chutney.

Provided by TheBritishBaker

Categories     Scones

Time 40m

Yield 12

Number Of Ingredients 10

1 ¾ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon dried chives
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
5 tablespoons cold unsalted butter, cut in small pieces
1 ¼ cups shredded aged Cheddar cheese, divided
½ cup whole milk
¼ cup sour cream
2 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
  • Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
  • Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 15.3 g, Cholesterol 31.2 mg, Fat 11.2 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 284.6 mg, Sugar 0.7 g

CHEDDAR CORNMEAL SCONES



Cheddar Cornmeal Scones image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Cheddar     Gourmet

Yield Makes 6 scones

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons double-acting baking powder
1 teaspoon sugar
1/2 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
3/4 cup plus 2 tablespoons coarsely grated sharp Cheddar
1 large egg, separated
1/3 cup milk

Steps:

  • Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.

CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER



Cheddar Scones with Ham and Honey-Mustard Butter image

Categories     Cheese     Dairy     Pork     Breakfast     Brunch     Bake     Easter     Cheddar     Pastry     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes about 24 small sandwiches

Number Of Ingredients 13

For scones
4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

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.

CHEDDAR AND BACON BUTTERMILK SCONES



Cheddar and Bacon Buttermilk Scones image

These are a savoury version of an English favourite. They are wonderful served slightly warm, split in half and spread with butter.

Provided by SugaredAlmond

Categories     Scones

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces self-raising flour
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
1 ounce butter
1 1/2 teaspoons fresh chives, chopped
1 large egg, beaten
4 ounces smoked bacon
4 ounces sharp cheddar cheese, grated
3 tablespoons buttermilk
2 tablespoons milk

Steps:

  • Preheat oven to 220°C.
  • Grill the bacon until starting to crisp. Cool and chop into small dice.
  • Sift the flour into a mixing bowl along with the mustard powder, baking powder and cayenne.
  • Using your hands rub the butter into the mixture until it's fully blended and it looks like fine breadcrumbs.
  • Stir in the bacon, 3 /4 of the cheddar and chives.
  • Mix the beaten egg with the buttermilk. Stir into the flour mixture until it's formed a smooth dough, but go lightly, otherwise the scones will be very heavy.
  • Roll out the dough on a lightly floured surface to 1 inch thickness. Cut into 6 circles with a 2 1/2 inch cutter.
  • Place scones on a greased baking sheet. Brush with milk and sprinkle over remaining cheddar.
  • Bake for 15 - 20 minutes.

Nutrition Facts : Calories 331.8, Fat 19.4, SaturatedFat 9.5, Cholesterol 82.8, Sodium 985.4, Carbohydrate 22.3, Fiber 0.8, Sugar 0.6, Protein 16.1

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Top Asked Questions

What is the best cheese to serve with a scone?
The combination of sharp cheddar, wholegrain mustard and a splash of Worcestershire sauce makes for a rather delicious savory scone, ideal served with a hearty soup, or even on its own with an afternoon cup of tea. The remaining cheese was made into a mega batch of cheese sauce for the kids and their pasta obsession.
How much buttermilk do you put in Scone dough?
Drop dough, about 1/4 cup of dough per scone, 3 inches apart on a lined baking sheet. Whisk 1 Tablespoon buttermilk with reserved egg white. Brush lightly onto scones and, if desired, sprinkle with flaky sea salt. (You can do this before or after refrigerating in the next step.)
What's the difference between Ham and Cheese scones?
The ham and cheese scones are, too, but they’re richer, softer, and cakier. Ham: Chop cooked ham into little bite-size cubes and mix into the dough as your add-in. Use a ham steak, or you can chop some deli slices instead. (The kind you would use in these ham & cheese pockets .) Frozen grated butter is the key to scone success.

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