British Herb Scones Biscuits Recipes

HERB-CHEDDAR SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
• Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
• Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

BUTTERMILK SCONES (BISCUITS)

Steps:

• Preheat oven to 220 degree C (200 C for fan forced oven).
• Grease and flour a 8cm deep, 19cm (base) square cake tin.
• Place flour, sugar and salt in a large bowl.
• Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
• Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
• Place on a lightly floured surface and knead gently until dough comes together.
• Press out to a 3cm thick round.
• Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
• Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
• Place scones, touching into prepared tin.
• Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
• Serve with jam and cream or honey (or golden syrup) and cream .

BRITISH SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the eggs, 1/3 cup cream and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with remaining cream. , Bake at 400° for 12-14 minutes or until browned. Remove to a wire rack. Serve warm.

CHEESY HERB BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
• Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
• Melt butter; infuse with 1/4 tsp.
• garlic powder.
• Brush biscuits with garlic butter after they come out of oven; serve hot.

SAVOURY BRITISH BISCUITS

Steps:

• Ingredient weights are DRY weights, not fluid ounces.
• Place flour and mustard in a bowl.
• Add butter and rub in until the mixture resembles fine breadcrumbs.
• Stir in cheeses, and then add the peanut butter and egg and mix well.
• Roll out on a floured work surface to ¼ inch thick, cut out with a 2 inch biscuit cutter or into assorted shapes.
• Place on ungreased baking sheets and bake at 200ºC/ 400ºF/ Gas Mark 6 for 10-15 minutes.
• Cool on a wire rack.
• Serve warm or cold.
• Store in an airtight container or cookie tin at room temperature.

COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)

Steps:

• Preheat the oven to moderate (180°C/350°F).
• Toss the meat in the flour.
• heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
• Drain and remove to a large bowl.
• Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
• Combine onion and meat in bowl.
• Add the remaining casserole ingredients and stir well.
• Transfer to an ovenproof dish.
• Cover and bake for 1 hour 30 minutes or until the meat is tender.
• Uncover the dish, turn the oven up to hot (240°C/475°F).
• Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
• Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
• Add the milk and stir until just combined.
• Turn onto a lightly floured surface, knead lightly until smooth.
• Press dough out to a 4cm (1 1/2 inch) thick round.
• Using a pastry cutter, cut into 5 cm (2 inch) rounds.

FRESH HERB SCONES

Steps:

• Heat oven to 400 degrees.
• Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Stir in milk and egg just until moistened.
• On floured surface, gently knead dough 10 times.
• Place on cookie sheet; roll or pat dough into a 6" round.
• Cut 8 wedges; separate slightly.
• Bake for 15-20 min.
• or until golden brown.
• serve warm.