Cheese And Pineapple Scones Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
• In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
• Bake 15 to 20 minutes in the preheated oven, until golden brown.

Steps:

• Preheat oven to 220 deg Celsius. Line a baking tray with non-stick paper.
• Sift the flour, baking powder and salt into a bowl. Rub in the margarine until the mix resembles breadcrumbs.
• Fold in the dry mustard, cheese and pineapple. Add enough milk to make a fairly soft dough.
• Lightly flour your surface. Turn out your dough and knead lightly. Gently roll out to 2cm (3/4") thickness. Be careful not to overwork. Using a 5cm cutter or glass, stamp out rounds (using even pressure). Move them to the prepared tray.
• Brush tops with milk and bake for about 10 minutes, or until well risen and golden. Cool on wire rack before serving either warm or cold.

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.

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

Steps:

• 1. Drain crushed pineapple setting aside 1/4 cup of juice for each batch you decide to make.
• 2. Break 1 (one) egg into the pineapple juice and beat well.
• 3. Add to the rest of the ingredients and stir until well blended.
• 4. Place on greased cookie sheet. Make them approximately 1 (one) inch wide and 4 (four) inches long.
• 5. Bake at 425 degrees approximately 15 min or when turning nice golden brown. Do not overcook.
• 6. Frost with drizzle of confectioners sugar mixed with a little bit of milk to a thin consistency