Great American Cheddar Sour Cream Scones Recipes

CHEDDAR CHEESE SOUR CREAM SCONES

Steps:

• Combine the first 5 ingredients and then fold in the shredded cheese.
• In a small bowl, combine the eggs, sour cream, oil and milk.
• Add the wet ingredients to the dry and stir just until moistened.
• On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
• Cut dough with a 3" round cutter, or simply cut into 3" squares.
• Bake in a preheated 400 degree oven for 15 minutes.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.

SAVORY CHEDDAR-SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
• Bake 10 to 12 min. or until golden brown. Serve warm.

CLASSIC CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

SOUR CREAM SCONES

Steps:

• Preheat the oven to 400 °.
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Add the cold butter to the flour and toss to coat.
• Using your thumbs and fingers shingle the butter into the flour as directed in the post.
• In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
• Make a well in the dry ingredients and add the egg /sour cream mixture.
• Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
• Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
• Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
• Chill the wedges for 30 minutes in the refrigerator.
• Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
• When the scones are done cool them completely on a wire rack.
• Make a glaze.
• Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
• Drizzle on top of the cooled scones.
• Sprinkle sanding sugar over the scones liberally.
• Serve with butter and jam or lemon curd.

GREAT AMERICAN CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

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.

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 & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.