Cheesy Cream Drop Scones Recipes

CHEDDAR CHEESE SCONES

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.

CREAM CHEESE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

CHEDDAR CHEESE SOUR CREAM SCONES

Steps:

• Combine the first 5 ingredients and then fold in the shredded cheese.
• In a small bowl, combine the eggs, sour cream, oil and milk.
• Add the wet ingredients to the dry and stir just until moistened.
• On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
• Cut dough with a 3" round cutter, or simply cut into 3" squares.
• Bake in a preheated 400 degree oven for 15 minutes.

HERB-CHEDDAR SCONES

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.