Classic Cheddar Sour Cream Scones Recipes

CHEDDAR SCONES

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.

CLASSIC CREAM SCONES

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.

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.

CLASSIC CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

SAVORY CHEDDAR-SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
• Bake 10 to 12 min. or until golden brown. Serve warm.

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.

CHEDDAR AND CREAM SCONES

Steps:

• Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
• Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
• Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)

CHEDDAR AND CHIVE SCONES

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.