Fluffy Cheese Scones Food

FLUFFY CHEESE SCONES

Steps:

• Heat oven to 220°C/425°F/200°C fan/Gas 7. Line a baking tray with parchment paper or a silicone mat.
• Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) 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, wet 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).
• Bake for 10-15 minutes until golden brown.

EASY FLUFFY SCONES

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

CLASSIC CHEESE SCONES

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.

YOGURT CHEDDAR SCONES

Steps:

• In large bowl, mix together flour, sugar, baking powder, baking soda and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in cheese.
• Add yogurt all at once, stir with fork to make a soft slightly stick dough.
• Cut in to rounds and bake 425F degrees for 12-15 minutes or until cooked.

FLUFFY CHEESY QUICK SCONES

Steps:

• Preheat oven to 425 degrees.
• In a medium sized mixing bowl, mix margarine, eggs with milk, cheese and baking powder until well blended. Add self-rising flour a little at a time, mixing well.
• Dust a baking tray and your hands with flour. Divide the dough into 12 portions and gently pat into mounds with floured hands, placing on dusted tray 3/4 inches apart. Lightly dust the top of the scones with flour.
• Place baking tray in center of pre-heated oven and bake for 12 minutes or until golden brown.