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
SESAME CHEESE CRACKERS
These tasty homemade crackers are irresistible! Enjoy them with soups, or munch on them all by themselves. Cayenne pepper adds a bit of a kick.-Margaret J. Inlow, Joliet, Illinois
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 77 crackers.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk flour, salt and cayenne; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seeds. Combine 3 teaspoons water and soy sauce; stir into dry ingredients with a fork. Stir in enough remaining water until dough forms a ball. Wrap in plastic; refrigerate 1 hour or until firm., Preheat oven to 400°. On a floured surface, roll dough into a 14x11-in. rectangle. Cut into 2x1-in. strips. Place on lightly greased baking sheets. Bake 12-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 38mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEESE SCONES (WITH SESAME SEEDS)
These are wonderful savoury scones, which I got from 99 cents traditional british cooking cookbook. What a great invest I have to say! ;) These are very easy to make and in my opinion have a great flavour, too. Let me know what you think!
Provided by Lalaloula
Categories Scones
Time 27m
Yield 10 scones
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F.
- In a big bowl mix flour, baking powder and salt. Using your finger tips work in butter until dough resembles coarse crumbs.
- Make a well in the center and add milk. Using a knife stir quickly into a smooth dough.
- Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit).
- Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass).
- Place on a paper-lined baking sheet.
- For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones.
- Bake for 10-12 minutes or until nicely browned.
- Enjoy warm or cooled.
CHEESE SCONES
Found this recipe on the internet. It's a nice twist on the traditional English scone (see recipe #133633).
Provided by Kellogs
Categories Scones
Time 22m
Yield 18 scones, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt together. Add grated cheese and dried oregano and mix.
- Cut in the margarine or butter till mixture resembles fine breadcrumbs.
- Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface.
- Roll or pat to about 3/4" thick (2 cm) and cut into individual scones.
- Top each scone with a little additional cheese and bake for approximately 12 minutes. Brush the tops with melted butter after removing from the oven.
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- Meanwhile, sift the flour, baking powder, salt, cayenne pepper and mustard powder into a food processor. Add the cubed butter and process briefly until the mixture resembles very fine breadcrumbs. If you don’t have a food processor, put the dry ingredients in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture resembles very fine breadcrumbs.
- Tip the mixture into a large mixing bowl (if it’s not already in one), then mix in the 100g finely grated cheese.
- Add the milk and water mixture to the bowl and, using a dinner knife with a cutting motion, mix everything together quickly and evenly. Bring the mixture together quickly with your hands into a smooth ball, then put on a lightly floured work surface. Resist the temptation to knead it.
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4.8/5 (29)Total Time 40 minsCuisine BritishCalories 293 per serving
- Heat oven to 220°C/425°F/Gas 7/200°C fan. Line a baking tray with parchment paper or a silicone mat.
- Mix together the flour, baking powder/soda, salt, pepper, and rosemary in a large bowl. Either rub in the butter using your fingers but if you have a mixer, this is even better. Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky dough. If you find it's too dry, add a little bit more milk.
- Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
- Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).
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