Savoury Cheese Scones Recipes

SAVORY SCONES

Steps:

• Preheat the convection oven to 350 degrees F.
• Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

SAVORY SWISS CHEESE AND THYME SCONES

Steps:

• Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
• Whisk together the flour, baking powder, salt, and thyme in a large bowl.
• Cut in the butter with a fork or using two butter knives until the butter is mostly incorporated, but there are a few larger pieces about the size of peas. Stir in 2/3 of the shredded cheese until it's completely coated with flour (the 1/3 of the shredded cheese for topping).
• Mix in the scallion. Use a fork to mix in the cream and then the milk until the dough comes together; knead it a couple times with your hands. (The dough should come together, but not be too wet. If the dough is still too crumbly, you can add milk a little at a time until it comes together.)
• Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (Or chill it in the fridge a couple hours or overnight.)
• Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get 8 to 10 scones).
• Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and sprinkle on the remaining 1/3 of the shredded cheese.
• Bake until the scones are puffed and light golden brown on top and bottom, about 14 to 16 minutes.

SAVORY OLIVE CHEESE SCONES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
• Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
• Place the olives between a few layers of paper towels to remove excess moisture.
• In a small bowl, mix together the olives, cheddar, and chives. Add this to the batter, then mix lightly. The dough will be sticky.
• On a floured surface, turn the sticky dough out and knead lightly until all the olives, cheese, and chives are incorporated into the dough. Dust with flour, as needed, if the dough feels too wet. Divide the dough into two pieces and form two balls of dough.
• Roll one ball of dough into 3/4-inch thick 6 inch circles. Cut out 6 wedges. Repeat with the second ball of dough. You should have 12 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk. Sprinkle with sea salt.
• Place the scones in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 375° F.
• Once the scones are chilled, bake for 20-30 minutes, or until golden. Serve warm.

SAVOURY CHEESE SCONES

Steps:

• Place the flour, sugar, salt, and cayenne pepper into a large mixing bowl and give it a mix to combine. Add the cubed butter and lightly rub through your finger tips until the butter has been combined and the mixture resembles breadcrumbs. Stir through 150g of the grated cheese.
• In a separate bowl, whisk together the buttermilk, eggs and mustard. Add the buttermilk mixture to the flour mixture and using a knife gently bring it together. It's important not to overwork the scone mixture, otherwise you will have a heavy, dense scone.
• Bring the scone mixture into a ball, without needing, and turn onto a lightly floured surface. Roll gently until 3cm thick and cut into rounds using a 6.5cm diameter pastry cutter.
• Place the scones well apart on a lined baking sheet. Brush the top of each scone with any buttermilk that you might have leftover in the carton (otherwise use milk). Sprinkle the top of each scone with some of the remaining cheese.
• Place on the middle shelf of a preheated oven at 200CFan and bake for 18-20 minutes until the top is golden and the cheese bubbling.

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.

SAVOURY SKILLET SCONES

Steps:

• Preheat oven to 425°FIn a large bowl, whisk together flour and baking powder to combine.Stir in 1/2 cup (125 ml) cheese shreds, 1/2 cup (125 ml) diced ham, 1/2 cup (125 ml) diced apple and 1/4 cup (60 ml) chives. Add 1 cup (250 ml) cream and stir until dough just comes together.Turn dough out onto a lightly floured surface and knead gently. Roll dough into an 8" inch disc and slice into 8 equal wedges.Transfer wedges into a cast iron skillet and brush tops with 2 tbsp (30 ml) cream.Sprinkle 2 tbsp (30 ml) cheese shreds, 2 tbsp (30 ml) diced ham, 2 tbsp (30 ml) diced apple and 2 tbsp (30 ml ) chives over dough.Bake in centre oven rack for 18-20 minutes until golden brown.Serve warm.Source: Metro

SAVORY CHEESE SCONES

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl, stir together flour, sugar, baking powder and salt. Drizzle in the melted butter, and stir well. Stir in the cheddar, ham or bacon, chives, and chopped pepper.
• In a small bowl, stir together the sour cream and the heavy cream.
• Add the creams to the dry ingredients and stir just until everything is moistened and the dough sticks together.
• Turn the dough out on to a floured surface. Using your floured hands, form the dough into 2 rounds that are 1 inch thick and 6-7 inches in diameter. Cut each round into 8 wedges, then transfer all to the prepared baking sheet.
• Freeze at least 10 minutes, if baking immediately. Or freeze until firm and place in a ziplock baggie until ready to serve.
• When ready to bake, preheat oven to 375 degrees. Place frozen scones evenly spaced about 2 inches apart, on a lightly greased baking sheet.
• Sprinkle the scones with a small amount of shredded cheese if desired.
• Bake for 20 minutes until golden and slightly firm, but not too brown.
• Serve warm.