Honey Cheddar Scones Recipes

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CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER



Cheddar Scones with Ham and Honey-Mustard Butter image

Categories     Cheese     Dairy     Pork     Breakfast     Brunch     Bake     Easter     Cheddar     Pastry     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes about 24 small sandwiches

Number Of Ingredients 13

For scones
4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

Steps:

  • Preheat oven to 425°F. and butter a large baking sheet.
  • Make scones:
  • Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
  • Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
  • In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

HONEY-CHEDDAR SCONES



Honey-Cheddar Scones image

Make and share this Honey-Cheddar Scones recipe from Food.com.

Provided by CookingONTheSide

Categories     Scones

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

3 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 cup cheddar cheese, shredded
1/2 cup cheddar cheese, shredded
1/3 cup scallion, thinly sliced
1 cup half-and-half
1/3 cup orange blossom honey or 1/3 cup clover honey
2 tablespoons orange blossom honey or 2 tablespoons clover honey
2 large eggs, beaten

Steps:

  • Heat oven to 400 degrees F.
  • Spray 2 baking sheets with nonstick spray.
  • In bowl, stir flour, baking powder and salt until blended.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add 1 cup of the cheese and scallions, toss to blend.
  • In a bowl, whisk half and half, 1/3 cup of the honey and eggs until thoroughly blended.
  • Slowly pour over dry ingredients, stir until evenly moistened.
  • Gather sticky dough together, turn out onto a well-floured board.
  • With floured hands, pat 12 even portions of dough into 2 1/2 inch wide discs.
  • Place 6 discs, 1-2 inches apart on each baking sheet.
  • In glass measure, heat the remaining 2 T honey in microwave 10 seconds.
  • Brush honey over tops of scones, sprinkle each with the remaining 1/2 cup cheese.
  • Bake 20-25 minutes, or until dark golden brown.
  • Cool on baking sheet 10 minutes.
  • Serve with butter or honey butter.

Nutrition Facts : Calories 320.3, Fat 13.9, SaturatedFat 8.4, Cholesterol 72.8, Sodium 428.7, Carbohydrate 40.3, Fiber 1.1, Sugar 10.9, Protein 9.1

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

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

HONEY-CHEDDAR-CHUTNEY SCONES



Honey-Cheddar-Chutney Scones image

Make and share this Honey-Cheddar-Chutney Scones recipe from Food.com.

Provided by Dave5003

Categories     Scones

Yield 10-12 scones, 10 serving(s)

Number Of Ingredients 10

3/4 cup unbleached white flour, plus extra for rolling dough
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter
1/4 cup low-fat small-curd cottage cheese
1 tablespoon mango chutney
1/4 cup sharp cheddar cheese, Shredded
1 teaspoon honey
1 -2 tablespoon low-fat buttermilk

Steps:

  • Preheat oven to 425 degrees.
  • Into large bowl, sift together 3/4 cup flour, baking powder, baking soda and salt. Sift mixture again.
  • Add butter; mix just until crumbly.
  • Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk.
  • Combine briefly, just to mix ingredients.
  • If dough is too crumbly, add additional 1 tablespoon buttermilk.
  • Knead only 5 times.
  • (Dough should be soft and satiny.) Lightly flour board and roll out dough into 8- by 5-inch rectangle. Cut into rounds with 2-inch biscuit cutter, rerolling and cutting scraps.
  • Place on oiled baking sheet. Bake 7 to 10 minutes, until just golden.
  • Yields 10 to 12 scones.
  • Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Mary Carroll Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
  • http://recipes.reedsweb.net/

Nutrition Facts : Calories 84.1, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.6, Sodium 163.7, Carbohydrate 8.2, Fiber 0.3, Sugar 0.7, Protein 2.5

CHEDDAR AND CHIVE SCONES



Cheddar and Chive Scones image

This lovely, easy recipe makes the perfect light and savory scones. They're great with butter or chutney.

Provided by TheBritishBaker

Categories     Scones

Time 40m

Yield 12

Number Of Ingredients 10

1 ¾ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon dried chives
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
5 tablespoons cold unsalted butter, cut in small pieces
1 ¼ cups shredded aged Cheddar cheese, divided
½ cup whole milk
¼ cup sour cream
2 tablespoons whole milk

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.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 15.3 g, Cholesterol 31.2 mg, Fat 11.2 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 284.6 mg, Sugar 0.7 g

SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY



Scones with Pears, Irish Cheddar, and Honey image

Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Number Of Ingredients 12

3 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon coarse salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 teaspoon caraway seeds
1/2 cup currants
1 cup buttermilk, plus more as needed and for brushing
Cored and sliced ripe pears, such as Red Anjou, Comice, Red Bartlett, or Seckel, for serving
Sliced cheddar, preferably Irish, for serving
Honey, for drizzling

Steps:

  • Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
  • Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
  • Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
  • Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
  • Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.

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Top Asked Questions

How do you make Cheddar Cheese scones?
Savory & super cheesy, these Cheddar Cheese Scones are the perfect addition to any meal! Preheat oven to 400°F. Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add cheese and stir to combine. Combine eggs and heavy cream.
How long do you bake Cheddar cornmeal scones?
Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through. How would you rate Cheddar Cornmeal Scones?
How long do you cook Canadian cheese for fruit scone?
Sprinkle with Canadian cheese. Bake for 12 to 15 min or until golden. Fruit Scones: Add 2 tbsp (30 mL) sugar in place of cayenne and 1/2 cup (125 mL) currants or raisins or dried cranberries in place of cheese. Add grated rind of 1 lemon or orange if desired in step 2.
What do you add to scones?
While scones often have added fruits (like blueberries or cranberries ), I personally prefer a savory addition, like Cabot Seriously Sharp Cheddar and a sprinkle of chives. Some store-bought scones can be dense, but not these! They’re extra light and fluffy with a rich savory cheddar cheese flavor.

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