Cheddar Mustard Scones Recipes

CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER

Steps:

• Preheat oven to 425°F. and butter a large baking sheet.
• Make scones:
• Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
• Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
• In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

BACON CHEDDAR SCONES

Steps:

• In the bowl of a stand mixer, add both flours, sugar, baking soda, and baking powder; mix on low speed to combine. Add butter, a little at a time, followed by salt. Continue to mix until the mixture has a "sandy" texture, about 5 minutes. Add heavy cream and crème fraîche, followed by the cheese, bacon, and chives. Continue mixing until just combined.
• Place dough on a cutting board and wrap in plastic. Using a rolling pin, shape into a rectangle (about 7x9-inches) and chill for 20 minutes.
• Preheat oven to 325 F. Once dough is chilled, cut it into rectangles and place on a rimmed baking sheet lined with parchment paper. Brush tops with heavy cream and add more cheese. Finish with freshly grated black pepper. Bake for 20 minutes.
• Scones are done when golden brown and the cheese is melted.

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 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.