Cranks Cheese Scones Recipes

CRANKS CHEESE SCONES

Steps:

• Preheat the oven to 200 deg C / 400 deg F / gas 6.
• Put the flour, baking powder, salt and cayenne pepper in a bowl.
• Rub in the butter until the mixture resembles fine crumbs.
• Stir in most of the cheese and sufficient milk to obtain a soft, easy-to-handle dough.
• Knead gently, then roll out on a lightly floured surface to a thickness of 2.5 cm / 1 in. Stamp out 7.5 cm / 3 in rounds with a fluted cutter and place on a lightly greased baking tray.
• Brush with milk and sprinkle with the remaining cheese.
• Bake in the preheated oven for about 20 minutes until golden.
• Cool on a wire tray and eat as soon as possible.

CHEESE SCONES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt together. Add grated cheese and dried oregano and mix.
• Cut in the margarine or butter till mixture resembles fine breadcrumbs.
• Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface.
• Roll or pat to about 3/4" thick (2 cm) and cut into individual scones.
• Top each scone with a little additional cheese and bake for approximately 12 minutes. Brush the tops with melted butter after removing from the oven.

CHEDDAR CHEESE SCONES

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.

CHEESE SCONES

Steps:

• Preheat the oven to 220C. Sift the flour and the baking powder into a bowl in order to allow air into the mixture. This is an important step.
• Rub in the butter until a breadcrumb like consistency is achieved. Cold, dry hands make this step easier.
• Grate the cheese. Stir most into the flour mixture but keep a little back for sprinkling on top of the scones.
• Crack the egg into a measuring jug and whisk lightly. Top the beaten egg up with milk until the mixture reaches the half-pint or 285ml mark. Whisk again to combine.
• Make a well in the centre of the dry ingredients and pour the majority of the egg mixture into the bowl, keeping back a little to brush the scones with before baking.
• Stir the mixture to combine and then knead very briefly, just enough to bring it together. Be careful not to overwork the dough.
• Roll out the dough quite thickly (1 1/2 inches) and cut out circles with a scone cutter or a glass. Don't twist as you cut or the scones will rise unevenly. Alternatively, you can cut the dough into traditional wedges.
• Place the scones on a baking tray. Glaze the tops with the egg and milk mixture then sprinkle a little cheese over each one.
• Put straight into the very hot oven and bake for around 13 minutes or until well risen and browned. Afterwards, cool on a rack for five minutes before eating warm with butter.

HAM AND CHEESE SCONES WITH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare a rack in the lowest position. Line a medium sheet pan with parchment paper.
• Sift flour and baking powder into a medium bowl. Whisk in Parmesan cheese, sugar, salt, black pepper, and red pepper flakes. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs, keeping butter as cold as possible. Fold in ham, cranberries, sun-dried tomatoes, and green onions until combined.
• Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
• Turn dough out onto a lightly floured surface and pat into a rectangle no less than 1 inch thick. Cut in 1/2 down the longer side, then cut each new 1/2 into 3 pieces for a total of 6.
• Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
• Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.