Fluffy Cheesy Quick Scones 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.

FLUFFY CHEESY QUICK SCONES

Steps:

• Preheat oven to 425 degrees.
• In a medium sized mixing bowl, mix margarine, eggs with milk, cheese and baking powder until well blended. Add self-rising flour a little at a time, mixing well.
• Dust a baking tray and your hands with flour. Divide the dough into 12 portions and gently pat into mounds with floured hands, placing on dusted tray 3/4 inches apart. Lightly dust the top of the scones with flour.
• Place baking tray in center of pre-heated oven and bake for 12 minutes or until golden brown.

BISQUICK FLUFFY &CHEESY BISCUITS

Steps:

• Preheat oven to 425°F.
• In large bowl, mix Bisquick, Milk, and Cheese together.
• On Cookie Sheet-like pan, take fist-sized dough pieces and gently roll, then put on sheet evenly spaced apart --.
• (Should make 9-11, so prepare accordingly.).
• Let Bake for 7-9 minutes depending on size of biscuits.
• While Baking --.
• Butter Spread:.
• Put in small bowl -- Melt in microwave -- Spread on biscuits once out of oven.
• Serve within a half-hour.

CLASSIC CHEESE SCONES

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

FLUFFY SCONES

Steps:

• Preheat the oven to 200°C/400°F.
• Sift flour, baking powder and salt into a big bowl. Using your finger tips work in butter until mixture resembles coarse crumbs. Make a well in the center.
• Whisk together milk and water and pour into the well reserving some liquid for glazing the scones.
• Quickly stir until a dough forms.
• On a lightly floured surface pat down gently and cut out scones (I use a glass of 7.5 cm in diameter). The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour.
• Glaze scones with reserved water-milk-mixture and bake for 10-12 minutes.