Sunday, August 24, 2008

Cheese scones

GuzziSue reminded me that all scones are not created equal.... but, I was so busy doing berry and sweet scones during the past week that I totally forgot about anything savoury..... acckkkk! Silly me! Cheese scones below, Guzzi....

So.... if sweet scones need a Sweet Tea Biscuit base.... guess what savoury scones require? .... just a simple Tea Biscuit recipe.

Tea Biscuits

2 cups sifted all purpose flour
4 tsps. baking powder
1/2 tsp. salt
1/2 - 2/3 cup firm butter
2/3 cup milk (approximately)

Sift flour, baking powder and salt into mixing bowl. (I don't use salt because I use salted butter and I just don't like a very salty flavour)
Cut in fat with pastry blender, knives or fingers 'til no large lumps of fat remain.
Add milk a little at a time..with fork or spoon 'til mixture will form a ball around the fork. (Too little milk makes a stiff dough... too much milk makes a sticky, difficult to handle dough.)
Turn dough out onto floured board;knead lightly. Gently roll out or pat to 3/4 inch thick for large biscuits, 1/2 inch for small biscuits. Cut with 1.5 or 2 inch cookie cutter. Brush top with milk or milk with beaten egg yolk for a shiny surface.
Place on un-greased baking sheet. Bake at 400 to 425F for 10 -20 minutes. Makes 12-18 biscuits 3/4 inch thick.

To save time or to create a more rustic appearance....drop onto baking sheet by spoonfuls instead of rolling and cutting.


Cheese Scones

To dry ingredients add 1 teaspoon dry mustard, 2 cups grated, medium or old Cheddar cheese. For liquid beat 2 egg yolks in measuring cup; add milk to make 2/3 cup. Use smaller amount of fat.
For something different....brush tops with milk; sprinkle with poppy seeds, celery seed, sesame seed or cumin seed.

Tomato Cheese Scones

Add 3/4 cup grated Cheddar Cheese to dry ingredients. Reduce baking powder to 2 tsps and add with 1/2 tsp baking soda. Replace milk with tomato juice.


Try adding some small chunks of onion cooked in butter or bits of tinned tomatoes or perhaps some minced peppers.... call them Confetti Scones... or, how about some herbs of your choosing? Sky is the limit as usual.... I love to experiment. I've tried sun dried tomatoes... those were tasty... oh, oh...now I want to try some savoury scones this week....... it never ends does it, this cooking? ... and, of course....the eating! The best part..... and now for some jumping jacks and a run around the block....

9 comments:

Tablebread said...

Oh wow! These sound amazing and easy! I think I may try these with chunks of cheese for a savory, cheesey scone...HMMMM!

Sheila said...

These all look wonderful. 'Savory' scones are not as usual at an afternoon tea... could create quite a buzz with the ladies! ;-)

Bellini Valli said...

I'd have to say that savoury scones are my personal favourite:D

Gina said...

Savoury scones are my fave type!..Yours sound really scrummy.. 'bout time I made some more..usually make mini cheese, onion & herb scones..but keen to try this 'drop' variety! tfs Gx

Half Baked said...

Mmm savory scones. Thanks for all the ideas of things to add in!

LOUISE said...

I really love baking, but I daren't do it too often. Yes, you've guessed I have no willpower when it comes to cakes, biscuits etc, they really can't stay put in a tin for very long, sometimes not even making it to the tin! Just love cheese scones, I first made them at school and was taught to always include a pinch of dry mustard to enhance the flavour of the cheese, something I see you do too. x

Marie Antionette said...

Stoped by to see whats in the cook pot for today.Cheese is my fav.Are there any such thing as Cream cheese Scones? Would you look that up for me?Now that would reall be magnificent.Yummy.XOXO Marie Antionette

Megan said...

Ohh, with the cool weather coming, I could think of many things to go with these cheese scones. Yum!!!

Marie Antionette said...

I was wandering where you are and if you are OK.I hope you are well.Please let me know.your concerned bloging bud Marie Antionette