VERY TASTY CHEESY CHEDDAR AND OAT SCONES
Great served fresh from the oven - split open and douse dangerously with butter.....naughty but very, VERY nice!! These also keep very well in an airtight tin or container and can be toasted next day or gently warmed through in a low oven. Ideal for freezing - will keep in freezer bags for up to 2 months. Great picnic fare - split them open and spread with garlic & chive soft cream cheese, (Boursin or Philadelphia type) or make cheese & ham scone sandwiches or even cucumber scone sandwiches!! The oats give them a great texture - I use fairly coarse porridge oats. This recipe is easily doubled for larger crowds or greedy people!!!
Provided by French Tart
Categories Scones
Time 22m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220C - gas 7.
- In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs.
- Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk.
- Bring it all together and make a soft dough.
- Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm.
- Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly!
- Re-roll all the trimings and stamp out some more rounds until the dough is finished.
- Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired.
- Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack - if you can manage it!
- Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER!
- Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper.
Nutrition Facts : Calories 146.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 17.2, Sodium 82.1, Carbohydrate 17.9, Fiber 0.8, Sugar 0.1, Protein 4.5
EASY CHEESE AND GARLIC SCONES
This is my favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough.
Provided by ANGG
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
- Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
- Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 473.7 mg, Sugar 1.5 g
CLASSIC CHEESE SCONES
Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use
Provided by sarahheron
Categories Afternoon tea, Side dish, Snack, Supper
Time 35m
Yield Makes 5-6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
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