Scottish Cheddar Cheese And Spring Onion Tea Time Scones Recipes

Steps:

• Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
• Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
• Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
• Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
• Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
• Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
• Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
• To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

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:

• Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
• Mix well.
• Make a well in center.
• Beat egg until frothy, and mix in melted butter or margarine and milk.
• Pour into well.
• Stir to make soft dough.
• Pat dough into two 6- to 7-inch circles.
• Transfer to greased baking sheet.
• Score each top into 8 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
• Serve warm with butter and jam.

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.

Steps:

• Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
• Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
• Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.