Savoury Cheese And Herb Scones Recipes

SAVORY CHEDDAR HERB SCONES

Steps:

• Whisk together the flour, sugar, salt, baking powder and soda in a large bowl.
• Chill while you prepare the remaining ingredients.
• Beat the buttermilk and egg together and set aside.
• Grate the frozen butter on the side of the box grater with the largest holes.
• Add the grated butter to the dry ingredients and, using your fingers, work in the butter until the mixture comes together and resembles gravel or coarse crumbs.
• Add the wet ingredients and stir with a fork.
• Add the cheese and herbs and stir to combine.
• Gather the dough with your hands and knead just until combined.
• Turn the dough out onto a floured board and pat into a rectangle.
• Fold the dough in half.
• Turn and pat into a rectangle again.
• Fold in half again.
• Pat or roll dough into an 8-inch circle and cut into 8 wedges.
• Place the wedges on a baking sheet lined with parchment paper and chill scones for at least 15 minutes.
• Preheat oven to 425 and beat together the milk and cream.
• Brush the tops of the chilled scones with the milk-cream mixture and sprinkle with flaky sea salt.
• Bake until golden brown, approximately 20 minutes.
• Cool on a wire rack.

SAVORY GARLIC SCONES WITH CHEESY HERB SPREAD

Steps:

• Preheat the oven to 375 degrees F; position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside.
• With a serrated knife, cut the top quarter off the garlic head to expose the tops of the cloves. Place the garlic, cut side up, on a sheet of foil large enough to enclose it; drizzle with olive oil. Close the foil completely around garlic, crimping the sides and top so no steam can escape. Roast the garlic in the oven until softened and cooked through, about 30 minutes. Carefully remove the garlic from the foil and, squeezing from the bottom, release the roasted cloves into a medium bowl. Add the eggs and milk, stir to combine, and set aside.
• In a large bowl, whisk to combine the flour, baking powder, pepper and salt. Use a pastry blender, two knives or your fingers to combine the butter to make the mixture crumbly.
• Add the wet garlic mixture to the dry flour mixture and gently stir. Add the scallions; gently combine to evenly distribute. If the dough seems too dry, add more milk, a tablespoon at a time.
• Turn the dough out onto a well-floured work surface. With your hands, pat into a 6-by-9-inch rectangle. Cut into 6 squares and then cut the squares in half diagonally. Place the scones on prepared baking sheet, spaced 1-inch apart.
• Bake until golden and cooked through, 25 minutes. Serve with the Cheesy Herb Spread.
• Place the cream cheese, Gorgonzola, butter, garlic powder, onion powder, salt and cayenne in a food processor and pulse until well blended. Add the herbs and pulse until combined. (Alternatively, mix all ingredients with a spoon in a large bowl until combined.) Chill in refrigerator until ready to use.
• Yield: 1 1/2 cups

HERB AND CHEESE SCONES

Steps:

• Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

FRESH HERB SCONES

Steps:

• Heat oven to 400 degrees.
• Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Stir in milk and egg just until moistened.
• On floured surface, gently knead dough 10 times.
• Place on cookie sheet; roll or pat dough into a 6" round.
• Cut 8 wedges; separate slightly.
• Bake for 15-20 min.
• or until golden brown.
• serve warm.

CHEESE AND HERB SCONES

Steps:

• Preheat the oven to 230 C / 210 C Fan / Gas 8. Line a baking tray with parchment.
• Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and and rub through with your fingers until the mixture resembles breadcrumbs.
• Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have ran out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)
• Knead for about 2 minutes on a floured surface. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray. Try to cut the scones as close together as you can so you can fit more scones out of the mixture. Re-roll the dough and cut more scones until you have no dough left.
• Bake in the oven for about 17 minutes. Keep an eye on your scones to make sure that they do not burn!

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.