Pesto Cheddar Cheese Scones Recipes

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CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

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.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Make and share this Cheddar Cheese Scones recipe from Food.com.

Provided by Irmgard

Categories     Scones

Time 35m

Yield 12 scones

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
  • Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
  • Stir in the cheese.
  • Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
  • With lightly floured hands, press the dough into a ball.
  • On a lightly floured surface, knead gently 10 times.
  • Pat out the dough into a 3/4-inch thick round.
  • Using a 2-1/2-inch floured cutter, cut out rounds.
  • Place on a ungreased baking sheet.
  • Gather up the scraps and repat dough once; cut out more rounds.
  • Brush the tops of the scones with egg.
  • Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

Nutrition Facts : Calories 213.9, Fat 11.6, SaturatedFat 7.1, Cholesterol 46.5, Sodium 378.8, Carbohydrate 21.4, Fiber 0.6, Sugar 3.2, Protein 6

PESTO-CHEDDAR CHEESE SCONES



Pesto-Cheddar Cheese Scones image

Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.

Provided by Laurie Smolenski

Yield Makes about 24

Number Of Ingredients 10

2 tablespoons plus 1/2 cup yellow cornmeal
3 cups all purpose flour
4 teaspoons baking powder
1/3 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup plus 2 tablespoons (1" sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup (packed) coarsely shredded sharp cheddar cheese (about 3 ounces)
1 cup plus 4 tablespoons (about) chilled whole milk
1/4 cup purchased pesto
1 large egg

Steps:

  • Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, pesto and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
  • Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
  • Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm.

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