There’s something truly magical about the combination of buttery puff pastry, sweet strawberry jam, and a silky cream cheese filling — and these Strawberry Almond Cream Cheese Danishes bring all of that goodness together in the easiest, most delicious way. They look beautifully bakery‑worthy, yet they come together with just a handful of simple ingredients and a few quick steps. The pastry puffs into golden, flaky layers, the almonds toast perfectly around the edges, and the jam bubbles into a glossy, berry‑sweet center. Finished with a flicker of almond icing, they’re the kind of treat that feels special without being fussy.
If you’re looking for a quick pastry that tastes like pure indulgence, these little Danishes are such a lovely place to start.
There is something really wonderful that happens when you combine strawberry jam with a almond cream cheese filling and puff pastry. You end up with a beautiful taste of heaven. Flaky, buttery, rich and sweet.
These beautiful bakes I am sharing with you today use only a few simple ingredients. All-butter puff pastry, an egg yolk, some cream cheese, a bit of flavoring, jam and some flaked almonds.
Making them is really easy. Just unroll the pastry, cut it into rectangles, score, fill and bake. A simple almond icing glaze is applied at the very end for your eating enjoyment.
They are also very adaptable in that you can use any kind of jam that you enjoy for the filling.
Rich, flaky, buttery, nutty and sweet. Perfect to enjoy with a hot drink at teatime or for a breakfast or brunch. A traditional Danish? Perhaps not, but I cannot think of anyone who would not enjoy one of these delightfully delicious bakes!
INGREDIENTS NEEDED
TO MAKE
STRAWBERRY ALMOND CREAM CHEESE DANISH
Simple ingredients put together in the most delicious way. Simply. My promise to you always.
For the pastries:
- 1 sheet of all butter puff pastry
- 180g package of cream cheese (4 ounces)
- 45g sugar (1/4 cup)
- 1 egg yolk, divided
- 1/4 tsp each pure almond and vanilla extracts
- strawberry jam
- flaked almonds
For the glaze:
- 65g sifted icing sugar (1/2 cup)
- 1 TBS milk
- 1/4 tsp almond extract
I only ever use all-butter puff pastry as I do not like or enjoy the artificial flavor of the other kind. All-butter, simply put, is better.
Use full fat cream cheese for the best result.
I use large eggs.
I only use pure extracts. Again, I do not enjoy the artificial flavors of the other ones. The flavors are just better when you use the real thing.
If you are not fond of strawberry jam or do not have any, feel free to use any jam in it's place in the same quantities. Plum, Cherry, Apricot, Peach, Blueberry, etc. All work well.
If you don't have flaked almonds you could use slivered almonds in their place.
Icing sugar is also known as confectioner's or powdered sugar.
HOW TO MAKE
STRAWBERRY ALMOND CREAM CHEESE DANISH
These are very simple to make and go together very quickly, which makes them perfect to enjoy any time!
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. (Make sure the baking tray is large enough to hold them in a single layer with plenty of room in between the pastries for the air to circulate for the optimum rise. If necessary use two baking sheets.)
- Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth. Set aside. (I use a small wire whisk for this.)
- Unroll your puff pastry. Cut it into 8 equal sized rectangles. (The number that you get will depend on the size of your puff pastry sheets. Mine was 10-inches square.)
- Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through. Transfer to the baking sheet. (This will form a small receptacle for the filling while baking as the edge will puff up taller.)
- Whisk together the remaining egg yolk and an equal amount of water. Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly. (If you don't lightly press them on, they may fall off easily when done. You want them to stick.)
- Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit. (I spread it out with the back of a metal spoon. You do not need to go right to the edge, but close.)
- Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese filling. (DO NOT BE TEMPTED TO USE MORE JAM THAN THAT!)
- Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges. Remove from the oven. Scoop off onto wire rack to cool completely. (Remember hot jam burns the skin easily.)
- Whisk together the icing sugar, milk, and almond extract until smooth. Flick over top of the pastries. Allow to set before serving. (Make sure your pastries are completely cooled before drizzling the frosting over top.)
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need for this recipe before you begin so that you won't leave anything out by accident.
- Follow the instructions precisely. Not doing so does not insure success.
- Make sure your puff pastry is very cold and keep it cold throughout the process. It is much easier to handle when cold, and can tend to stretch when warm. Work with it quickly to help this process.
- You can use any jam that you enjoy. Strawberry is delightful, but morello cherry also works very well with the almond flavor as does plum.
- Do not be tempted to overdo the jam. Hot jam expands quite a bit and you don't want the filling to flow over the edges of the pastries.
- Do not be afraid to be generous with the flaked almond trim. It adds a delightful crunch to the finished pastries.
- Store any leftovers in an airtight container in the refrigerator and use within 4 days. Bring to room temperature prior to eating.
- Do not glaze until about an hour prior to you wanting to serve them.
FREQUENTLY ASKED QUESTIONS
CAN I USE REGULAR PASTRY?
You could, but you won't get that lovely light flakiness that is achieved only from using puff pastry.
HOW CAN I MAKE THIS NUT-FREE FOR THOSE WITH ALLERGIES?
Simply leave out the almond extract and don't use the flaked almonds. If you are wanting a nice finish on the edge of these pastries without using almonds, then use some coarse sanding sugar or white nib sugar in their place.
MUST I USE CREAM CHEESE?
Yes, the use of cream cheese is integral to the success of this recipe. It is possible that you might be able to use Quark, but I haven't done so myself so cannot say that it would work with any modicum of success.
CAN I USE ANOTHER KIND OF JAM?
You can use any kind of jam that you have on hand and that you enjoy. I cannot think of any that would not be delicious.
CAN THIS RECIPE BE DOUBLED?
Yes, you can very easily double the recipe. Just double all of the ingredients and use two baking sheets.
CAN THESE BE FROZEN?
I have never frozen them so I cannot say for sure. However, if you do plan on freezing them I suggest that you use only full-fat cream cheese and are aware that there may be some textural changes in the integrity of the cream cheese filling. There is a possibility of it becoming granular.
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A FEW OTHER TEATIME BAKES FOR YOU TO ENJOY
There is nothing that can make a hot cup of tea taste better than a morsel of something sweet to go alongside. Here are a few favorites.
MARY'S PERFECT SHORTBREAD - This beautifully simple shortbread is everything you expect from a Mary Berry recipe — reliable, buttery, crisp, and melt‑in‑the‑mouth perfect. Made with just flour, corn-flour, butter, and caster sugar, it’s a classic bake that proves how magical the simplest ingredients can be when handled with care. The dough comes together gently by hand, is rolled into a neat round, crimped, pricked, lightly scored, and baked until pale golden. A final dusting of caster sugar gives each wedge a delicate sparkle and the most irresistible finish.
IRISH TEA BRACK - Not only is this a delicious quick bread to enjoy with a hot cup of tea but it is made with a beautiful fruit mixture that has been soaked overnight in cold leftover tea. These soaking plumps up the dried fruit beautifully so that you end up with a loaf that is loaded with moist bits of raisins, sultanas. currants, etc. Moist, delicious and fat free. Yes. Fat free. No fat is used in the making of this loaf. You can feel utterly justified in cutting it into thin slices and then spreading it with copious amounts of butter to enjoy.
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Yield: makes 8
Strawberry Almond Cream Cheese Danish
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
These wonderfully flaky pastries will have your family reaching for seconds. Easy to make and really delicious!
Ingredients
For the pastries:
- 1 sheet of all butter puff pastry
- 180g package of cream cheese (4 ounces)
- 45g sugar (1/4 cup)
- 1 egg yolk, divided
- 1/4 tsp each pure almond and vanilla extracts
- strawberry jam
- flaked almonds
For the glaze:
- 65g sifted icing sugar (1/2 cup)
- 1 TBS milk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment.
- Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth. Set aside.
- Unroll your puff pastry. Cut it into 8 equal sized rectangles.
- Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through. Transfer to the baking sheet.
- Whisk together the remaining egg yolk and an equal amount of water. Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly.
- Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit.
- Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese filling.
- Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges. Remove from the oven. Scoop off onto wire rack to cool completely.
- Whisk together the icing sugar, milk, and almond extract until smooth. Flick over top of the pastries. Allow to set before serving.
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There’s something so comforting about a classic chocolate cake, and this Moist & Delicious Chocolate Bundt Cake is everything you want in a homemade treat. Rich, tender, deeply chocolatey, and beautifully simple — the kind of cake that feels special enough for company but easy enough to bake just because you’re craving something sweet. It slices like beautifully, stays moist for days, and fills the kitchen with that warm, irresistible chocolate aroma we all love.
If you’re looking for a dependable, crowd‑pleasing chocolate cake that never disappoints, this one is such a lovely place to start.
I had a cake mix which needed using up this week and so I decided to use it to make this delicious Chocolate Cake. I had originally bought the cake mix to make something else, but I couldn't remember what it was that I had bought it for. (I hate it when that happens.) I did a search and came up with this recipe and had everything in house to make it. I left out the alcohol and to be honest, it really didn't need it. I also cut the amount of chocolate chips in the cake in half. Two cups seemed to be a bit excessive in my opinion.
Eileen and I fell in love with it at first bite. It is rich and fudgy and just chocolaty enough. So delicious that I am having to keep it out of sight or we would both be constantly picking at it!
The cake is moist with a lovely depth of rich chocolate flavor and the ganache topping is just perfect without being over the top. I sprinkled a bit of pearl sugar on the top to decorate it up just a tiny bit. If you are looking for a chocolate cake that is quick and easy to make and incredibly moist and delicious, this just might be the one!
INGREDIENTS NEEDED
TO MAKE
MOIST & DELICIOUS CHOCOLATE BUNDT CAKE
A bit off a cheat but a really delicious one that everyone will enjoy!
For the cake:
- 1 box double layer chocolate cake mix
- 1 box (4 serving size) chocolate pudding mix
- 1/2 cup (120ml) hot brewed coffee
- 4 large eggs
- 1 cup (120g) dairy sour cream
- 1/2 cup (120ml) oil
- 1 cups (180g) semi-sweet chocolate chips
For the ganache:
- 2/3 cup (180ml) heavy cream
- 1 cup (180g) semi-sweet chocolate chips
Use a cake mix that doesn't already have pudding in the mix. I used a Duncan Hines Chocolate Fudge Cake mix.
I used Jell-O brand instant chocolate pudding mix. In the U.K. you can use chocolate angel whip powder mix.
Make sure your coffee is really strong. I used 2 tsp of instant coffee in the boiling water to make mine.
I used full fat sour cream. Why not. This is supposed to be a treat.
I did not have any regular oil so I used coconut oil (heated to melt it) with no problems whatsoever.
I used Kirkland brand semi-sweet chocolate chips.
I used whipping cream for the ganache.
HOW TO MAKE
MOIST & DELICIOUS CHOCOLATE BUNDT CAKE
This is a really simple cake to make and bake. Easy peasy, lemon squeezy.
- Preheat oven to 350*F/180*C/gas mark 4. Spray your Bundt pan with low fat non-stick cooking spray. Set aside. (DO NOT SKIP THIS STEP! Alternately butter and dust with some flour, shaking out any excess.)
- Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes. (I use my electric hand mixer. The batter will be relatively thick. This is normal.)
- Fold in chocolate chips with a spatula. Pour into the Bundt pan, smoothing over the top. (Smooth the top for an even rise.)
- Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. (Don't be in a rush.)
- Cool cake completely. Carefully, transfer to a serving platter.
- To make the chocolate ganache, heat the cream to a simmer in a saucepan over medium low heat. (Don't allow the cream to boil.)
- Reduce the heat to low and add the chocolate chips. Whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes.
- Drizzle ganache over the cake. (I use a spoon and drop it in puddles letting them fall over the sides.)
HINTS AND TIPS
FOR MAKING
MOIST & DELICIOUS CHOCOLATE BUNDT CAKE
- Use a hand or stand mixer.
- Spray the Bundt pan with cooking spray.
- Spoon batter into the Bundt pan, the batter will be thick. Smooth the top with a spatula.
- Remove from oven and let cool completely before frosting.
- Heat cream on low, do not boil.
- Remove from heat and whisk in chocolate chips until melted.
- Let the glaze cool for about 15 minutes before spooning over cold cake.
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN I MAKE THIS CAKE?
You can make and bake this cake up to 24 hours ahead of your wanting to serve it.
MUST I USE INSTANT PUDDING MIX?
Yes, the recipe requires the use of instant pudding mix not cooked pudding mix.
I AM IN THE UK. WHAT CAN I USE INSTEAD OF INSTANT PUDDING MIX?
You can use a package of Chocolate Angel Delight.
HOW LONG WILL THIS CAKE KEEP?
This cake will keep at room temperature for up to five days.
CAN THIS CAKE BE FROZEN?
You can freeze the cake without the ganache topping. Wrap in cling film, then in aluminum foil. Label, date and use within 3 months. Thaw and top with the ganache when you are ready to serve it.
CAN THIS CAKE BE BAKED AS A LAYER CAKE?
I have never done so, so I cannot say yes with any certainty.
A FEW OTHER CHOCOLATE CAKE
RECIPES YOU MIGHT ALSO ENJOY
Who doesn't like a delicious chocolate cake? Here are a few other chocolate cake recipes you may also be interested in!
BUTTERMILK CHOCOLATE CAKE - This is the chocolate cake that everyone requests for their birthday. A fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! This delicious moist cake is filled with a rich and chocolatey flavor! It makes either a nine or an 8 inch double layer cake.
CREOLE CHOCOLATE CAKE - This cake consists of a rich chocolaty layer cake . . . filled with a scrumptious fruit and nut caramel filling . . . whipped cream and then frosted with a scrumptious sour cream bittersweet chocolate frosting! It is one of my absolute favorite cakes of all time.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes 8 servings
Deep, Dark & Delicious Chocolate Cake
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
A bit of a cheat by using a cake mix and an instant pudding mix, but the end result is one very moist and delicious chocolate cake!
Ingredients
For the cake:
- 1 box double layer chocolate cake mix
- 1 box (4 serving size) chocolate pudding mix
- 1/2 cup (120ml) hot brewed coffee
- 4 large eggs
- 1 cup (120g) dairy sour cream
- 1/2 cup (120ml) oil
- 1 cups (180g) semi-sweet chocolate chips
For the ganache:
- 2/3 cup (180ml) heavy cream
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350*F/180*C/gas mark 4. Spray your Bundt pan with low fat non-stick cooking spray. Set aside
- Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes.
- Fold in chocolate chips with a spatula. Pour into the Bundt pan, smoothing over the top.
- Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake.
- Cool cake completely. Carefully, transfer to a serving platter.
- To make the chocolate ganache, heat the cream to a simmer in a saucepan over medium low heat.
- Reduce the heat to low and add the chocolate chips. Whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes
- Drizzle ganache over the cake.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something so comforting about a warm, buttery scone fresh from the oven, and these Cheese, Spring Onion & Bacon Scones are soft, flaky, and packed with flavor — the perfect little savory treat for breakfast, brunch, or those afternoons when you just want something homemade and delicious without a lot of fuss.
What I love most is how simple they are to make. A handful of everyday ingredients, a quick mix, and before you know it, you’ve got a tray of golden scones that taste like they came from a cozy country café. The sharp cheddar, smoky bacon, and fresh spring onions make every bite irresistible.
If you’re looking for an easy bake that feels special and comforting, these scones are such a lovely place to start.
All scones are not equal . . . or are they? What makes a scone a scone, or a biscuit a biscuit? Are they interchangeable?
Are they the same thing? So many questions about scones and one could debate these things for hours . . . I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . . as evidenced by these very delicious savory Cheese, Spring Onion & Bacon Scones I am sharing with you today.
A scone does not have to be sweet to be enjoyed with abandon. These lovely savory scones could not be more enjoyable, being filled as they are, to the hilt with strong sharp cheddar cheese, smoky salty bacon bits and earthy spring onions . . .
You can't get too much better than that in my opinion.
The recipe has been adapted from a book entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.
These delicious savory scones I baked today are fabulous served with soups, stews, salads, or enjoyed with some additional cheese and spicy chili jam!
INGREDIENTS NEEDED
TO MAKE
CHEESE, SPRING ONION & BACON SCONES
There is nothing too out of the ordinary here.
- 500g self raising flour (3 1/2 cups + 1TBS)
- 125g cold butter, cubed (1/2 cup)
- 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
- 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
- 2 spring onions, trimmed and finely chopped (scallions or green onions)
- fine sea salt and freshly ground black pepper
- 1 large egg, beaten
- 180ml whole milk (3/4 cup)
No self-rising flour? No problem! You can easily make your own. For every cup of flour (125g) simply add 1 1/2 tsp of baking powder and 1/4 tsp of salt. I usually make mine up 4 to 6 cups at a time and then keep it in the freezer.
I use salted butter as that is the only kind I keep in the house. I don't add any additional salt to the recipe as the cheese is salty as is the bacon.
Streaky bacon is the normal bacon that is used here in North America, with streaks of fat and meat in it. I like to cook mine up ahead of time, usually about a day ahead, of making these scones.
Spring onions are also called scallions or green onions. Use only the white and light green parts. Wash them well and dry before using.
Use a good strong/sharp cheddar cheese. The flavor will make all the difference in the world. I would shred my own for this recipe. They add things like cellulose (wood fiber) to the pre-shredded cheeses to make them flow easier. This would mess with the integrity of these scones. Generally speaking, I always grate my own cheeses as I want only to be eating cheese, not additives.
HOW TO MAKE CHEESE, SPRING ONION & BACON SCONES
These are very quick and easy to make. The timings for the recipe do not include the time it will take to cook the bacon, let it cool and crumble it. I usually do this the day before.
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside. (I always line my baking sheets.)
- Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions. (Make sure both your butter and cheese are cold. Rubbing the butter into the dough is easy. I use my fingertips and a snapping motion. It goes very quickly.)
- Mix the beaten egg with 3/4 of the milk. (Reserve some milk just in case you need it a bit later. You may not need to use it.)
- Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed. (Your dough should be soft, but hold it's shape. Don't overwork the dough or your scones will be tough.)
- Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
- Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese. (I use a very sharp knife for this and cut straight down firmly, without turning the knife. Make sure you leave enough space between the wedges so the scones can rise.)
- Bake for 15 minutes until well risen and golden brown.
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months.
When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.
WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?
Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't. You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.
WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?
CAN I VARY THE TYPE OF CHEESE REQUIRED?
Absolutely. You can use any type of cheese which has a nice strong flavor. Jack would be good as would Swiss or Comte. A good stilton would also be very nice.
EVERYTHING BAGEL DROP SCONES - These Everything Bagel Drop Scones have crunchy flavor-filled outsides and soft, fluffy, flaky insides. I would consider them to be the perfect savory scone! I created my own Everything Bagel Seasoning to use for these with excellent results. You could of course, use a commercially prepared seasoning in it's place.
A FEW MORE SAVORY SCONE RECIPES
FOR YOU TO ENJOY
Not all scones are sweet or meant to be served with jam. The following savory scones are lovely next to soups, stews, salads, or with cold meats, cheeses, pickles, etc. Great for picnics as well!
CHEDDAR & MARMITE SCONES - These tasty scones are a savory twist on a classic British bake, combining mature cheddar with a touch of Marmite for rich, deep flavor. Made with a blend of self‑raising and whole meal flour, these scones rise beautifully and have a tender, hearty texture that pairs perfectly with soups, salads, or cold meats.
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Yield: 10 scones
Cheese, Spring Onion & Bacon Scones
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These would be great served for breakfast or lunch, with soup, eggs, salad, etc. I confess, they are also really delicious served with a chili jam.
Ingredients
- 500g self raising flour (3 1/2 cups + 1TBS)
- 125g cold butter, cubed (1/2 cup)
- 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)
- 90g streaky bacon, cooked and finely chopped (about 10 slices of bacon)
- 2 spring onions, trimmed and finely chopped (scallions or green onions)
- fine sea salt and freshly ground black pepper
- 1 large egg, beaten
- 180ml whole milk (3/4 cup)
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
- Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions.
- Mix the beaten egg with 3/4 of the milk.
- Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed.
- Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round.
- Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
- Bake for 15 minutes until well risen and golden brown.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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