Cheesesconeswithsesameseeds Recipes

CHEESE SCONES

Steps:

• Sieve flour, salt, pepper and mustard together into a mixing bowl.
• Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs.
• Beat the egg and mix with the milk in a small basin.
• Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk.
• Lightly flour the work surface so the dough doesn't stick, and roll out the dough until it is about half an inch (1cm) thick.
• Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all.
• Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese.
• Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.

CHEESE SCONES (WITH SESAME SEEDS)

Steps:

• Preheat the oven to 220°C/425°F.
• In a big bowl mix flour, baking powder and salt. Using your finger tips work in butter until dough resembles coarse crumbs.
• Make a well in the center and add milk. Using a knife stir quickly into a smooth dough.
• Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit).
• Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass).
• Place on a paper-lined baking sheet.
• For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones.
• Bake for 10-12 minutes or until nicely browned.
• Enjoy warm or cooled.

CLASSIC CHEESE SCONES

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

HEART-SHAPED CHEESE SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In small bowl, combine egg, sour cream, oil and milk. Make a well in the center of the dry ingredients; stir in egg mixture just until moistened. , Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a floured 3-in. heart-shaped cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 15-20 minutes or until golden brown. Remove from pan to wire rack. Serve warm.