Cheese Scones With Sesame Seeds Recipes

FLUFFY CHEESE SCONES

Steps:

• Heat oven to 220°C/425°F/200°C fan/Gas 7. Line a baking tray with parchment paper or a silicone mat.
• Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) in a large bowl. Either rub in the butter using your fingers but if you have a mixer, this is even better. Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky, wet dough. If you find it's too dry, add a little bit more milk.
• Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
• Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).
• Bake for 10-15 minutes until golden brown.

CHEESE SCONES (WITH SESAME SEEDS)

Steps:

• Preheat the oven to 220°C/425°F.
• In a big bowl mix flour, baking powder and salt. Using your finger tips work in butter until dough resembles coarse crumbs.
• Make a well in the center and add milk. Using a knife stir quickly into a smooth dough.
• Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit).
• Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass).
• Place on a paper-lined baking sheet.
• For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones.
• Bake for 10-12 minutes or until nicely browned.
• Enjoy warm or cooled.

CHEESE SCONES

Steps:

• Sieve flour, salt, pepper and mustard together into a mixing bowl.
• Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs.
• Beat the egg and mix with the milk in a small basin.
• Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk.
• Lightly flour the work surface so the dough doesn't stick, and roll out the dough until it is about half an inch (1cm) thick.
• Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all.
• Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese.
• Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.

SESAME SCONES

Steps:

• Preheat oven to 425 degrees.
• Butter baking sheet.
• Sift flour,baking powder,baking soda and salt into medium bowl.
• Cut in 1/2 cup butter until coarse meal forms.
• Make well in center of dry ingredients; add eggs,honey,sesame oil and 1/3 cup buttermilk to well and blend with fork.
• Stir into dry ingredients, adding enough buttermilk to make sticky but workable dough.
• Gently pat dough into 1-inch thick round on floured surface.
• Cut dough into 10 wedges, cutting straight down with sharp,floured knife.
• Brush each wedge lightly with glaze.
• Place sesame seeds on plate; dip glazed top of each wedge into seeds.
• Arrange sesame side up on prepared sheet, placing 1/2 inch apart.
• Bake until golden brown, 12 to 15 minutes.
• Serve hot with butter.
• Dip top of each.