HONEY-CHEDDAR-CHUTNEY SCONES
Make and share this Honey-Cheddar-Chutney Scones recipe from Food.com.
Provided by Dave5003
Categories Scones
Yield 10-12 scones, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Into large bowl, sift together 3/4 cup flour, baking powder, baking soda and salt. Sift mixture again.
- Add butter; mix just until crumbly.
- Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk.
- Combine briefly, just to mix ingredients.
- If dough is too crumbly, add additional 1 tablespoon buttermilk.
- Knead only 5 times.
- (Dough should be soft and satiny.) Lightly flour board and roll out dough into 8- by 5-inch rectangle. Cut into rounds with 2-inch biscuit cutter, rerolling and cutting scraps.
- Place on oiled baking sheet. Bake 7 to 10 minutes, until just golden.
- Yields 10 to 12 scones.
- Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Mary Carroll Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
- http://recipes.reedsweb.net/
Nutrition Facts : Calories 84.1, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.6, Sodium 163.7, Carbohydrate 8.2, Fiber 0.3, Sugar 0.7, Protein 2.5
PLOUGHMAN'S SCONES
These savoury cheese scones, filled with thin slices of apple and chutney, make a delicious addition to an afternoon tea spread
Provided by Cassie Best
Categories Afternoon tea, Buffet, Lunch, Snack, Supper
Time 37m
Yield Makes 12 mini scones
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Tip the flour into a large bowl with the baking powder and a good pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles damp breadcrumbs. Add the cheese and thyme leaves, mix in, then pour in the milk. Use a cutlery knife to bring the mixture together as a soft dough - don't overwork it or the scones will be heavy.
- Tip onto your work surface, mopping up any dry crumbs with the dough. Pat into a disc about 1.5cm thick. Using a 5cm fluted cookie cutter, stamp out 12 scones (you may have to squash the scraps back together to get all 12). Place on the baking tray. Mix the remaining 1 tbsp milk with the egg yolk and brush over the top of the scones. Bake for 10-12 mins until well-risen and golden brown, then leave to cool a little on a wire rack.
- Just before serving, put the lemon juice in a bowl, cut the apple in half, remove the core, then very thinly slice into half moons. Toss the apple through the lemon juice as you go. Split the scones in half and fill each one with a couple of slices of apple, 1 tsp of chutney and a few sprigs of cress.
Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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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4.2/5 Total Time 30 minsCategory BakingCalories 141 per serving
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- 2 Lightly knead the dough on a well-floured surface and use a cutter to make 12 scones. Put them on a greased baking tray, spread chutney over the top of each scone and add a sprinkle of the remaining cheese.
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