Easy Cheese And Garlic Scones Food

EASY CHEESE AND GARLIC SCONES

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.

CHEESE SCONES

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.

CHEESE SCONES

Steps:

• Preheat the oven to 220C. Sift the flour and the baking powder into a bowl in order to allow air into the mixture. This is an important step.
• Rub in the butter until a breadcrumb like consistency is achieved. Cold, dry hands make this step easier.
• Grate the cheese. Stir most into the flour mixture but keep a little back for sprinkling on top of the scones.
• Crack the egg into a measuring jug and whisk lightly. Top the beaten egg up with milk until the mixture reaches the half-pint or 285ml mark. Whisk again to combine.
• Make a well in the centre of the dry ingredients and pour the majority of the egg mixture into the bowl, keeping back a little to brush the scones with before baking.
• Stir the mixture to combine and then knead very briefly, just enough to bring it together. Be careful not to overwork the dough.
• Roll out the dough quite thickly (1 1/2 inches) and cut out circles with a scone cutter or a glass. Don't twist as you cut or the scones will rise unevenly. Alternatively, you can cut the dough into traditional wedges.
• Place the scones on a baking tray. Glaze the tops with the egg and milk mixture then sprinkle a little cheese over each one.
• Put straight into the very hot oven and bake for around 13 minutes or until well risen and browned. Afterwards, cool on a rack for five minutes before eating warm with butter.

SAVORY SCONES

Steps:

• Preheat the convection oven to 350 degrees F.
• Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

GARLIC AND CHEESE SCONES

Steps:

• Heat oven to 400°F Combine flour, parsley, baking powder, basil and garlic salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 cup cheese. Stir in sour cream, milk and eggs just until moistened.
• Turn dough onto floured surface; knead until smooth (1 minute). Divide dough in half. For each half, roll out or pat out dough with floured hands into 8-inch circle. Cut each circle into 8 wedges.
• Place wedges 1 inch apart onto greased baking sheets. Bake for 10 minutes. Sprinkle wedges with remaining cheese. Continue baking for 4 to 8 minutes or until lightly browned. Serve with spreadable butter with Canola Oil.