Pesto Cheddar Cheese Scones Recipes

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.

BASIL CHEDDAR SCONES

Steps:

• In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

PESTO SCONES

Steps:

• Preheat the oven to 400°f / 205°c
• In a large bowl toss together the flour, baking powder, salt, and pepper.
• Add the butter and pesto to the bowl, and using your fingers, rub the butter and pesto into the flour until the mixture resembles crumbs - it is ok to have a few pieces of larger butter remaining. You want to 'shingle' the butter with your fingers.
• Add the grated cheeses and mix to combine. Add the milk, and, working quickly, gently bring the dough together in the bowl. Avoid kneading it in order to not overwork the dough. It is ok if there are a few wee dry spots.
• Turn the dough out onto a countertop. Try not to add flour if you can, but if you need some bench flour that is ok. Pat it out into a rectangle about 12"x6" (30x15cm), then fold into three like a business letter. Square it off with a bench scraper as you go to keep things as even as possible.
• Pat it out again into a 12"x6" rectangle, and perform another fold. Finally, pat the dough out into a rectangle about 5"x8". (12cmx20cm). Line a baking sheet with parchment paper.
• Cut the scones into 6 equal pieces and place onto the baking sheet. Freeze for 15 minutes.
• Brush the tops of the scones with milk and top with additional cheese if desired.
• Bake the scones for 20 to 25 minutes, until they are browned on top and nicely browned on the bottoms. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack and allow to cool completely.
• Serve warm with butter. Store leftovers in an airtight container at room temperature. Re-warm either by toasting or microwaving before serving.

PESTO-CHEDDAR CHEESE SCONES

Steps:

• Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, pesto and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
• Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
• Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and 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 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.