Herb And Cheese Scones Recipes

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EASY CHEESE AND GARLIC SCONES



Easy Cheese and Garlic Scones image

This is my favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough.

Provided by ANGG

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 6

2 cups self-rising flour
2 tablespoons butter
1 pinch salt
½ cup shredded Cheddar cheese
1 clove garlic, minced
1 cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
  • Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
  • Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 473.7 mg, Sugar 1.5 g

HERB-CHEDDAR SCONES



Herb-Cheddar Scones image

These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Yield Makes 10

Number Of Ingredients 10

2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
  • Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
  • Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

SAVORY CHEDDAR HERB SCONES



Savory Cheddar Herb Scones image

This dish has the holy trio of savory scone must-haves: perfect flakiness, folds of butter and lots of cheese. With this accessible recipe, you can whip up these bakery-quality scones in under an hour. Grab a scone for a quick breakfast on-the-go or enjoy one with a steaming bowl of soup for dinner on a chilly night.Recipe courtesy of West of the Loop

Categories     Breads/Rolls

Time 44m59S

Yield 8

Number Of Ingredients 13

2 cup all-purpose flour
2 tablespoon sugar
1 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1 egg
4 ounce butter, frozen
4 ounce extra-sharp cheddar, grated
1/4 cup finely chopped herbs, such as chives or dill
1 tablespoon milk
1 tablespoon cream
flaky sea salt for finishing

Steps:

  • Whisk together the flour, sugar, salt, baking powder and soda in a large bowl.
  • Chill while you prepare the remaining ingredients.
  • Beat the buttermilk and egg together and set aside.
  • Grate the frozen butter on the side of the box grater with the largest holes.
  • Add the grated butter to the dry ingredients and, using your fingers, work in the butter until the mixture comes together and resembles gravel or coarse crumbs.
  • Add the wet ingredients and stir with a fork.
  • Add the cheese and herbs and stir to combine.
  • Gather the dough with your hands and knead just until combined.
  • Turn the dough out onto a floured board and pat into a rectangle.
  • Fold the dough in half.
  • Turn and pat into a rectangle again.
  • Fold in half again.
  • Pat or roll dough into an 8-inch circle and cut into 8 wedges.
  • Place the wedges on a baking sheet lined with parchment paper and chill scones for at least 15 minutes.
  • Preheat oven to 425 and beat together the milk and cream.
  • Brush the tops of the chilled scones with the milk-cream mixture and sprinkle with flaky sea salt.
  • Bake until golden brown, approximately 20 minutes.
  • Cool on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 308 calories, Sugar 4 g, Fat 18 g, Carbohydrate 28 g, Cholesterol 68 mg, Fiber 0.9 g, Protein 8 g, SaturatedFat 11 g, Sodium 262 mg, TransFat 0.6 g

FRESH HERB SCONES



Fresh Herb Scones image

Make and share this Fresh Herb Scones recipe from Food.com.

Provided by Nancy Van Ess

Categories     Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/4 cup fresh parsley, chopped
1 tablespoon sugar
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
3 teaspoons baking powder
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/3 cup butter or 1/3 cup margarine
1/2 cup milk
1 egg, slightly beaten

Steps:

  • Heat oven to 400 degrees.
  • Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
  • With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  • Stir in milk and egg just until moistened.
  • On floured surface, gently knead dough 10 times.
  • Place on cookie sheet; roll or pat dough into a 6" round.
  • Cut 8 wedges; separate slightly.
  • Bake for 15-20 min.
  • or until golden brown.
  • serve warm.

Nutrition Facts : Calories 208.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 45.7, Sodium 367.1, Carbohydrate 26.8, Fiber 1, Sugar 1.7, Protein 4.7

CHEESE AND HERB SCONES



Cheese and Herb Scones image

Having done work experience at the National Trust, this recipe is brilliant in every single way! And gives you the inside way in how the National Trust make their cheese and herb scones.

Provided by samwilsoncvc

Time 42m

Yield Makes 20

Number Of Ingredients 0

Steps:

  • Preheat the oven to 230 C / 210 C Fan / Gas 8. Line a baking tray with parchment.
  • Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and and rub through with your fingers until the mixture resembles breadcrumbs.
  • Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have ran out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)
  • Knead for about 2 minutes on a floured surface. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray. Try to cut the scones as close together as you can so you can fit more scones out of the mixture. Re-roll the dough and cut more scones until you have no dough left.
  • Bake in the oven for about 17 minutes. Keep an eye on your scones to make sure that they do not burn!

HERB AND CHEESE SCONES



Herb and Cheese Scones image

Provided by Food Network

Categories     side-dish

Time 35m

Number Of Ingredients 9

1 recipe White Soda Bread with Herbs, recipe follows
1 cup grated mature Cheddar cheese
Egg wash, 1 egg and 1 teaspoon milk, whisked together
1 pound white unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 to 14 ounces buttermilk
1 recipe White Soda Bread dough
2 tablespoons chopped fresh herbs, e.g. rosemary or sage, thyme, chives, parsley

Steps:

  • Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
  • Preheat oven to 450 degrees.
  • In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
  • Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

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