Sausage Cheddar Scones Food

SAUSAGE AND CHEESE SCONES FOR YOUR FREEZER

Steps:

• Preheat oven to 400°F.
• Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal.
• Stir in the cheese and sausage.
• Combine buttermilk and egg white together with a whisk.
• Add the liquid ingredients to the dry ingredients until just moist.
• Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky.
• Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray).
• Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.
• Bake at 400°F for 20 minutes or until lightly browned.
• Cool.
• Cut wedges all the way through and wrap individually.
• Put in a ziplock bag and freeze.
• To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.

SAUSAGE-CHEESE SCONES

Steps:

• In a large skillet, cook sausage over medium-low heat until brown, breaking meat into small pieces. Drain fat and set meat aside.
• In a large mixing bowl, stir together flour, sugar, and baking powder. With a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Stir in cheddar cheese and sausage. Make a well in the center of the dry mixture; add buttermilk all at once. Using a fork, stir until just moistened.
• Turn dough out onto a lightly floured surface. Knead about 20 strokes or until dough is nearly smooth.
• On lightly floured surface, pat half the dough into 3/4-inch-thick circle. Using a 2-1/2-inch floured biscuit cutter, cut out dough. Place scones 1 inch apart on ungreased or parchment-lined baking sheet. Repeat with other half of dough.
• Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Cool on a wire rack 5 minutes. Serve warm. Makes 16 servings.

CHEDDAR-DILL SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

CHEDDAR SCONES

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.

SAUSAGE CHEDDAR SCONES

Steps:

• In a large bowl, combine the flour, salt, baking powder, and pepper. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the sausage and cheese. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
• Pat the dough out in a ¾" thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
• Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

CHEDDAR AND CHIVE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
• Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
• Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.

CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.

CHEDDAR & SAGE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
• Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.