Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
What if I told you, you could make a delicious, light, flaky savoury scone using only three ingredients? Its true! You can and these lovely scones are just that!
I almost couldn't believe it when I read the recipe. Three ingredients? How could that be? What would they turn out like? I just had to try them out first hand. Three Ingredient Cheese Scones.
I was very pleasantly surprised. I did not expect such positive results. These were light, flaky and savoury. Chock full of cheese.
Light, flaky and savoury scones that really do use only three ingredients. Not only that, but they go together in a flash! What more could a person ask for!
These literally go together in about five minutes. Seriously! I kid you not!
You can put these together in about 5 minutes, pop them into the oven, bake and be enjoying them in less than half an hour. I was literally amazed at the speed and ease of preparation!
All you need is self-raising flour (self-rising), grated cheddar cheese and plain yogurt. That's it! Three simple ingredients.
Three ingredients I always, always have in my refrigerator. Refrigerator basics and of course the flour. I always keep a variety of flours on hand. Plain, self-raising, whole wheat, whole wheat self-raising, and a variety of bread flours.
Did you know that you can keep your flour in the freezer? In fact when it comes to whole grain or specialty flours that you may only use occasionally, it is the best way to keep them without them gong to waste.
Simply pop the flour into a sealed container and then put it into the freezer. It will keep for ages and ages. Just measure it out for any recipe you need it for and bring it to room temperature prior to using. Its that simple.
You can easily make your own self raising flour. Simply add 1 1/2 tsp of baking powder and 1/4 tsp salt for every 140g/1 cup of plain flour. Easy peasy!
Putting these scones together is a real doddle. You measure the cheese and the flour together into a bowl and then stir with a fork to combine. Once you have done that, you then
stir in the yogurt to make a soft dough. Pat the out to a rectangle . .
. cut . . . then bake.
I love that you simply cut the dough into rectangles rather than stamping them out with a round cutter. No waste and no rerolling of scraps.
That means that they all turn out perfect. Re-rolled/patted scones can sometimes come out a bit wonky and they won't rise quite as much. They will also be not quite as tender.
These rise really nice and tall . . . and are so flaky. Use a sharp knife to cut them into the rectangles.
I like to use a nice strong cheddar for plenty of flavour when I am baking. The stronger the cheese the more flavour. You also have the option of sprinkling more cheese on top prior to baking for a lovely finish. I say why not! More cheese please!!
These are lovely just served plain and on their own. They are excellent split and spread with softened butter.
And why not. A bit of butter elevates the taste of anything in my opinion. Well, all things savoury at any rate!
Look at that lovely texture of these. Isn't it beautiful? I think they are just perfect!
These are wonderful served for breakfast with butter, and yes, even jam. Cheese and jam go really well together.
They are wonderful served with salads also for a nice light lunch.
They are also pretty wonderful served with soups or, or stews for dinner.
These are quitet lovely no matter what or when you serve them. I can almost guarantee that they are sure to always be well received!
Yield: 10
Three Ingredient Cheese Scones
prep time: cook time: total time:
Light, flaky cheese scones that go together in a flash. You are sure to love these, and yes they only need three ingredients!
ingredients:
- 300g self raising flour (2 cups plus 3 TBS)
- 150g grated strong cheddar cheese (1 1/4 cups)
- 250g plain yogurt ( 1 cup)
Optional:
- 5 TBS grated strong cheddar to sprinkle on top
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some baking paper set aside.
- Measure the cheese and flour into a bowl. Stir together with a fork to combine completely. Add the yogurt and quickly mix together to form a soft dough. Tip out onto a lightly floured surface and knead a couple of times until smooth. Pat out into a rectangle 6 by 10 inches in size, and about 1 inch thick. Cut into 10 rectangles. Place the rectangles spaced apart on the baking sheet. Sprinkle with the optional additional cheese if using.
- Bake for 18 to 20 minutes until well risen and golden brown. Scoop onto a wire rack to cool slightly before serving with plenty of cold butter for spreading. Delicious!
Created using The Recipes Generator
I found the original recipe written on a scrap of paper. I suspect I had copied it out from a magazine at the Dentists or Doctor once upon a time. I adapted it to use both Metric and American measurements. You're welcome
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 so much for visiting. Do come again!
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.JPG "Cheese & Black Pepper Potato Scones")
I think scones are one of my favorite things to bake (and eat!). Who doesn't love a scone? Quick and easy to make, they are perfectly at home and fit in with all types of social and private occasions.
Sweet scones are lovely for teas and genteel like get-togethers, whereas savory ones love homey occasions and going to picnics.
I especially love savory scones such as these incredibly tasty potato and cheese scones I am sharing today. They are quite simple and yet so delicious!
These fabulous Parmesan & Black Pepper Potato Scones are perfect for homey occasions, buffets and picnics, and would go wonderfully with cold meats, salads, soups, etc.
They are light, fluffy and savory, with a bit of the bite from the pepper. They area also wonderful packed into lunches. Split, butter and fill with a bit of ham or other sliced cold meat.
They would be beautiful as part of a Ploughman's Lunch. What's that you say? Well, I'll tell you.
If you do any sort of travelling in the UK and happen to stop at a Pub for lunch you will more than likely see a Ploughman's Lunch on the menu. I would be most surprised if you didn't.
At it's very simplest, it comprises a nothing more than a thick wedge of crusty bread, a large chunk of tasty cheese and a pickled onion. It came into favor at a time when most pub's didn't actually serve much food at all. So you would get a bit of this and a bit of that.
Nowadays pub's are mainly eating places, so it's become much more than that. Usually there will be a bit of salad, some cold meat, some pickle, a good cheese, maybe two, and some sort of bread to enjoy along with everything else.
I have to say it makes for a very easy meal to prepare at home on a hot summer day.
These Cheese & Black Pepper Potato Scones would be very much at home with something like that! They would it in beautifully.
Just look at how tall they rise up in the oven. They are light and fluffy, with a beautiful texture and great flavor. I would consider them to be perfect for all of your savory scone-needs!
WHAT YOU NEED TO MAKE CHEESE & BLACK PEPPER POTATO SCONES
They are a bit of a cheat in a way in that they use instant potato flakes. If you are like me that's not a problem I keep them in my larder at all times. They come in handy for things like these scones, and to use as a thickener for some soups and gravies.
- 1/2 cup (50g) instant mashed potato flakes
- 1 tsp sugar
- 6 TBS cold butter
- 1 cup (240ml) sour milk
- 2 1/2 cups (350g) plain all purpose flour
- 1 TBS baking powder
- 1/2 tsp bicarbonate of soda (Baking soda)
- 1 tsp salt
- 1 TBS cracked black pepper
- 4 TBS coarsely grated Parmesan cheese
To finish:
- cream to brush
- coarsely grated Parmesan cheese to sprinkle
You can sour your own milk very easily. Just put a TBS of lemon juice or white vinegar into a cup measure and add the milk as needed to come up to the full volume of what is needed in the recipe.
Leave to sit for five or ten minutes to allow the milk to sour and clabber. Perfect!
Everything else is pretty self explanatory. Do grate your own Parmesan cheese on the large holes of a box grated so that you get a nice coarse texture. This is one instance where you don't want it to be really fine.
HOW TO MAKE CHEESE & BLACK PEPPER POTATO SCONES
Nothing could be easier so long as you follow the cardinal rule of scone and biscuit making. Don't handle the dough too much! A light hand is the trick!
Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with baking paper.
Measure the potato flakes, sugar, flour, baking powder and soda into a bowl. Add the salt and whisk all together. Grate in the cold butter, add the cheese and stir all together. Stir in the black pepper. Add the milk all at once and stir with a fork to make a soft dough. Turn out onto a lightly floured surface and knead gently a couple of times. Pat out to a round, about 1 inch thick. Using a 2 inch sharp round cutter, stamp out rounds and place a few inches apart on the baking tray. Gently knead together the scraps and repeat until all of your dough is used up. Try to get as many rounds stamped out of the first cutting as you can as subsequent cuts will not be as tender.
Brush the tops with a little cream and sprinkle with some more Parmesan.
Bake for 10 to 12 minutes, until well risen and golden brown.
I actually have quite a few different versions of scones here on The English Kitchen. Some savory, some sweet. Here are some you might enjoy:
CHERRY & VANILLA SCONES - Flaky light scones flavored with vanilla and studded throughout with bits of candied cherries. Delicious!
CARROT CAKE DROP SCONES - Flecked with sweet bits of carrot and studded with sweet sticky raisins . . . lightly flavored with warm baking spices, and glazed with a sweet glaze.
Whether you choose to bake a savory scone today, a rolled scone, a sweet scone or a rolled out scone, why not bake your family some lovin' from your oven today!
Cheese & Black Pepper Potato Scones
Yield: 1 dozen
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
These are fabulous served with cold meats and cheese, or with soups.
Ingredients
- 1/2 cup (50g) instant mashed potato flakes
- 1 tsp sugar
- 6 TBS cold butter
- 1 cup (240ml) sour milk
- 2 1/2 cups (350g) plain flour
- 1 TBS baking powder
- 1/2 tsp bicarbonate of soda (Baking soda)
- 1 tsp salt
- 1 TBS cracked black pepper
- 4 TBS coarsely grated Parmesan cheese
To finish:
- cream to brush
- coarsely grated Parmesan cheese to sprinkle
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with baking paper.
- Measure the potato flakes, sugar, flour, baking powder and soda into a bowl. Add the salt and whisk all together.
- Grate in the cold butter, add the cheese and stir all together. Stir in the black pepper.
- Add the milk all at once and stir with a fork to make a soft dough.
- Turn out onto a lightly floured surface and knead gently a couple of times. Pat out to a round, about 1 inch thick. Using a 2 inch sharp round cutter, stamp out rounds and place a few inches apart on the baking tray.
- Gently knead together the scraps and repeat until all of your dough is used up. Try to get as many rounds stamped out of the first cutting as you can, as subsequent cuts will not be as tender.
- Brush the tops with a little cream and sprinkle with some more Parmesan cheese.
- Bake for 10 to 12 minutes, until well risen and golden brown.
Thanks so much for visiting! Do come again!
I think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S'Mores.
Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate.
The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.
Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak.
I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.
In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion.
Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.
Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.
This year I decided to make us some Chocolate Chip S'More Scones, inspired by a recipe I saw on Sugar and Charm.
She used a baking mix to make hers. I didn't want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.
Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.
Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.
And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones.
I used the full amount. Just make sure you use good quality ones.
Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash.
I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it's up to you.
They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.
Carefully split and then fill with marshmallows . . .
And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!
Now that's what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!
Chocolate Chip S'More Scones
Yield: 6 large ones
prep time: cook time: total time:
Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.
ingredients:
- 150g of plain flour (1 cup + 1 1/2 TBS)
- 150g self raising flour (1 cup plus 1 1/2 TBS)
- pinch salt
- 1 tsp of baking powder
- 125g of cold unsalted butter, cut into bits (1/2 cup)
- 100g of golden caster sugar (1/2 cup)
- 180g to 270g milk chocolate chips (1 to 1 1/2 cups)
- 1 tsp pure vanilla extract
- 1 large free range egg, beaten
- 4 to 5 TBS milk
You will also need:
- 1 free range egg yolk, beaten with 1 TBS water (optional)
- marshmallows
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
- Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
- Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.
Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.
It doesn't really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!
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@aol.com
Victoria Scones. I wanted to share this lovely traditional scone recipe with you this morning. It is a be-ro scone recipe coming from a book that was sent to me from a friend.
It is a lovely scones recipe that was originally published in the 1928 Be-Ro recipe book, so, it is a very old recipe. In this newer version of the book it has been updated to use modern methods and ingredients.
I love scones and am always looking for a delicious recipe to try. I spied a recipe the other day on a blog called Seasonly Creations for Irish Coffee Cake Scones.
Flaky sweet scones studded with plenty of dried currants and topped with a coffee cake streusal crumb topping.
For the scones:
340g of plain flour (2 1/2 cups)
50g soft dark brown sugar (1/4 cup)
45g white sugar (1/4 cup)
1 TBS baking powder
1 tsp freshly grated nutmeg
1/2 tsp salt
115g of dried currants (3/4 cup)
120g cold unsalted butter (1/2 cup) cut into cubes
2 large free range eggs, lightly beaten
120ml buttermilk (1/2 cup)
2 tsp almond extract
To glaze:
2 TBS milk
1 large free range egg, beaten
For the streusel:
73g of white vegetable shortening (1/3 cup)
40g chopped toasted pecans (1/3 cup)
50g of soft light brown sugar plus 2 TBS (1/4 cup, plus 2 TBS)
2 TBS white sugar
3 TBS plain flour
pinch salt
To
make the streusel, rub the flour and both sugars together with the salt
to combine and work out any lumps in the sugar. Drop in the shortening
and rub all together with a fork to completely incorporate. Stir in
the chopped nuts. Set aside.
For the Scones sift the flour
into the bowl Stir in both sugars, the baking powder, the nutmeg and
the salt. Rub all together to make sure any lumps from the sugar are
broken up. Drop in the butter, rub it in with your fingertips until you
have a mixture which resembles fine bread crumbs.
Preheat the oven to 220*C/425*F/ gas mark 7. LIne a large baking tray with baking paper. Set aside.
Beat the egg and milk together for the glaze and set aside.
Whisk
together the buttermilk, eggs and almond extract for the scones. Make a
well in the middle of the scone mixture and dump in the wet
ingredients. Stir together with a fork until the mixture begins to come
together into a soft dough. Tip out onto a lightly floured board and
knead lightly for a few turns. Divide the dough in half and shape each
half gently into a circle which is 5 inches across and 1 inch tall. Cut
each into six wedges. Place onto the baking sheet, leaving plenty of
space in between for rising, spreading. Brush the tops with the glaze
and then spring a heaped TBS of the streusel on top of each.
Bake in the preheated oven for 15 to 17 minutes. Serve warm with your favourite hot drink!
They looked really good so I thought I would give them a go! What a tasty way to end the month of May!
A basic scone recipe is created and then topped with a brown sugar and nut streusel before baking. It does use a mix of dark brown and white sugars, and plenty of nutmeg which was a bit different.
I thought I would give you an action shot of them ready to go into the oven! Yes, I do end up having to use my table as a preparation surface most of the time as I have almost nil counter space in the kitchen.
There really is only an area about 3 feet in length and by the time you put a toaster, a kettle and a knife block on it, prep surface is minimal at best.
Now back to the scones.
The dough was really easy to put together, most scone doughs are. You can't go wrong so long as you use a light hand.
The original recipe said to cut the fat into the flour, but I have always found that rubbing it in with your finger tips works much better.
It uses buttermilk, which usually makes for great scones. I was a bit nervous about this recipe however, as it did not call for any baking soda, just baking powder.
I always understood that you needed to use some soda with an acidic ingredient such as buttermilk in order to get a good rise.
I crossed my fingers and went with the recipe however and hoped that they would turn out like they should.
Hers certainly looked alright!
As you can see however, my worry was for naught as I got a really nice rise! I used some currants that I had in the cupboard from Whitworths, seedless ones, and really tiny.
They worked beautifully and the end result in the finished scones was lovely.
I confess I probably added an addition handful because I like lots of fruit. The only thing I wasn't totally fond of was the use of white vegetable shortening in the crumble topping, and to be honest, it kind of melted a bit.
I had been thinking it would stand up like the crumble on a coffee cake, but it didn't. I am not sure how you could get around that.
And I am not sure butter instead of shortening would make any difference. I checked back at hers on the other blog and they looked the same.
I think if just a bit more flour was added it might make a difference, but I will try that the next time around. Maybe bake one and let you know. They were really very good however and I will be making them again!
*Irish Coffee Cake Scones*
Makes 12
Other than changing a few things about the way I put these together, I basically followed the recipe as per written and I found them to be quite, quite delicious. Even the day after. I do have to say that next time I would leave out the almond extract. I am not sure that it added anything at all to the flavour of the scones, and to be honest it wasn't a very "Irish" addition. Using the dark brown sugar however gave them a beautiful colour. Warm out of the oven, split and buttered, they were utterly devine! Bon Appetit!
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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