CHEDDAR SCONES
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
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
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
CHEDDAR-DILL SCONES
Provided by Ina Garten
Yield 16 large scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
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
APPLE CHEDDAR SCONES
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
BASIL CHEDDAR SCONES
Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 21g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 391mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
HERB-CHEDDAR SCONES
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
- Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
- Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.
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- Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges. Place, 1 inch apart, onto greased baking sheets. Bake 15-20 minutes or until lightly browned.
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