Cheese Scones Made With Sour Cream
- January 13, 2022
I spent a few years until I got to what I wanted, which was to bite into a pool of melted cheese and a sharp flavor at the same time.Enter these double cheese scones, so good you’ll want to make them all the time.Scones ranked very high on my list of things to serve, and let me tell you these became quite famous among the regular crowd.So when it was time to look for my own cheese scone, I went straight to a recipe I’d had my eye on what seemed like forever.At first, it didn’t bother me a bit, those golden triangles were flying off the wooden plate.They were little bombs, tons of double cream, eggs, and a humongous amount of butter.what makes these scones different - and in my opinion better - are the two kinds of cheese (image above).Sour cream and milk: this is the liquid part and I always use full fat or regular.You can use low-fat but take into account that they differ in consistency and ingredients depending on the brand, especially sour cream.You can use low-fat but take into account that they differ in consistency and ingredients depending on the brand, especially sour cream.If you do want shapes, choose large ones like starts or those that have few details and sharp angles.And don’t take the cream half an hour before you start mixing the scones.Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream.And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter.Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature.When you sell food, the visual aspect is very important, so I was somewhat concerned about that cheese melting in the oven and turning dark and crispy around the scones, because, well, they looked too rustic and homey.It ended up being the main reason these cheese scones were a hit, they had to have those cheesy bits or customers would complain.I used to serve one of these cheese scones, warm, with a bowl of soup (pumpkin or leek/potato) and a small green salad.You might also consider subscribing to our FREE email series to Boost your Home Baking Skills!I spent a few years until I got what I wanted, which was to bite into a pool of melted cheese and a sharp flavor at the same time.Enter these double cheese scones, so good you’ll want to make them all the time.2 tablespoons coarsely chopped fresh dill or 2 teaspoons dried or fresh thyme (optional) Instructions Preheat oven to 375ºF / 190ºC Cut cheeses into bite size pieces.In a small bowl lightly mix egg, sour cream and milk.In the bowl of a food processor, mix flour, sugar, baking powder and salt.Transfer to a large bowl, add wet ingredients and mix with a fork until you have a shaggy mass with some dry patches.Dump onto a lightly floured counter, cut in half and form one of the pieces into a rough rectangle.Cut scones into triangles with a kitchen knife or dough scraper, or use a round cookie cutter (dip it in flour and make one clean press down, don’t rotate it left and right when cutting, as it will prevent the scones from rising properly).Transfer to a greased baking pan or lined with parchment paper.Top tips: The first rule of scone baking is very cold ingredients.And don’t take the cream half an hour before you start mixing the scones.Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.And don’t take the cream half an hour before you start mixing the scones.They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream.And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter.Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature. .
Sour Cream and Chive Scones
Savory isn’t typically my main squeeze (sugar runs through my veins!Making scones at home is extraordinarily easy, but there are a few things you need to know before jumping in.If your butter is warm and melts before baking you’re going to lose all those buttery layers that are essential in a scone.My favorite method is grating the butter then quickly working it into the dough with my pastry cutter.For the dry ingredients you’ll need flour (I used unbleached all-purpose here, but regular all-purpose will work, too), baking powder (2 tablespoon give these scones their high rise), granulated sugar (this adds depth and just a touch of sweetness), salt, black pepper, and onion powder.Most of these ingredients are quite basic and should be easy to find at your local grocery store, if you don’t happen to already have them at home.For wet/cold ingredients you’ll need sour cream, milk, butter (make sure it’s very cold), and an egg (lightly beaten, for brushing over the scones right before baking).The important thing to remember, no matter how you choose to cut your scones, is to work quickly and try not to handle the dough too much.I am whipping up a batch of spicy sriracha black bean and butternut squash chili tonight, so we’ll be eating these with that.These scones freeze ah-mazing, so feel free to pop them in the ice box for up to 2 months.Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!Moist and crumbly all at once, we love serving these with soup or chili, but they also make wonderful breakfast sandwiches.8 tablespoons (1 stick) unsalted butter, very cold, cut into cubes.1 large egg, beaten Instructions In a large bowl combine the flour, baking powder, onion powder, sugar, salt, and pepper; whisk well to combine.Once the 15 minutes are up, gently stir the sour cream and milk into the flour mixture; the dough will be soft, sticky, and shaggy.Place the scone cut-outs onto the prepared baking sheet, leaving a little space in between each one for slight spreading.Or just eat them straight off the pan like we do... with sunny side up eggs and extra bacon.
Cheddar Cheese and Scallion Scones
Mix together the eggs and cream (or dairy of your choice); and the mustard and hot sauce (if you're using them).Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky. .
Bacon and Cheddar Scones
Now don’t get me wrong, I love Belgian Waffles, home fries, and biscuits as much as I like cheesecake, but I’ve never been an early morning eater.During the week, my breakfast typically includes hard boiled egg whites, cottage cheese or an apple with crunchy peanut butter.Savory, crunchy, just a little bit sinful and indulgent – they are perfect for sharing with family and friends on a lazy weekend day. .
Ham and Cheese Savory Scones
Ham and Cheese Savory Scones are rich, tender scones made with tons of cheddar cheese, crispy bacon, tender ham and chopped chives.… let’s talk about an easy brunch ideas to serve up any day of the week and especially those stressful holiday mornings when you are running around like a mad person.These Ham and Cheese Savory Scones are the perfect way to serve up a delicious easy brunch recipe with next to no effort and just a bit of time.This is a great recipe to make ahead of time, freeze and have on hand to use whenever you need them.To make these Ham and Cheese Scones, start by adding the flour, sugar, baking powder, baking soda, salt, garlic and onion powder to a large mixing bowl and whisking to combine.While your butter is chilling, chop your ham into bite sized pieces and dice your chives.Remove the butter from the freezer and add to the dry ingredients in the mixing bowl.Next, add in the cheese, ham, bacon pieces and chives (save some of those yummy ingredients aside for topping!).Using a sharp knife, cut into 8-10 wedges and then using a spatula or pie server, scoop up the scone wedges and transfer to a parchment lined baking pan and sprinkle with your reserved toppings.Savory breakfast scones are simply mixing everything together, forming your dough into a circle, cutting them out and popping them in the oven for 20 minutes.No fancy utensils needed, no special mixers or cutters… just a regular mixing bowl and your two hands.Make up a batch of savory scones to serve along side dinner and they are perfect to dunk in soup!Make this easy scone recipe ahead of time and freeze them for super quick (or lazy!).Place the uncooked scone wedges on a baking sheet lined with parchment paper and freeze them.Once frozen, place the scone dough wedges in an airtight zip top bag or container and store them in the freezer for up to 2 months.The secret to a perfect savory scone recipe is super cold butter.Frozen butter is what creates perfect scones that are flaky, a bit crumbly, and super tender. .
Ham and Cheese Scones
I have always been on the sweeter side of breakfast – waffles, pancakes, cinnamon rolls, donuts – you name it.With chunks of crisp ham, cheddar cheese and chives, this is one breakfast item worth waking up for.5.00 stars (23 ratings) Ham and Cheese Scones 15 minutes20 minutes Chungah Rhee Ingredients: 2 cups all-purpose flour.Stir in buttermilk, cheese, ham and chives until a soft dough forms.Working on a lightly floured surface, knead the dough 3-4 times until it comes together.Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. .
Feta and Chive Sour Cream Scones
Really, the only thing I wanted to do was pray, binge on a Jersey Shore marathon, and eat boxed macaroni and cheese.If those three things sound at odds with one another… well, they are… and I’ll accept your judgements and criticism.During this weekend’s trip to the coffee shop I spied a little feta and chive scone in the pastry case.It was love at first sight… and I was positive I could make a better home version (and then eat two-five scones fresh out of the oven).Sunday morning, with the flavor combination still on my mind, I whipped up my own scones.Cold butter is combined with flour, a little bit of sugar, leavening, salt, and coarse black pepper.I do this with my fingers though you can use a pastry brush if you don’t like getting your hands dirty.We’re going to add an egg with a few splashes of water along with our sour cream.Heaps of chunky sheep’s milk feta cheese and chopped chives are added.Before baking, we top the biscuits with a bit of egg wash, coarse sea salt, fresh cracked black pepper, and my happy happy secret weapon: smoky paprika.Don’t you just want to pick these up, peel them apart, and shove them in your mouth? .
Cheese Scones / Biscuits
Cheddar cheese scones (or biscuits as Americans would call them) are a quick bread – about half an hour from inception to eating.They dont require any special equipment, in fact I prefer to grate the butter and cheddar directly into the flour and mix with the fingers.Add the baking powder after you combine the flour, salt, cheese and butter.It was a long time before I really began to understand the mechanics of how to make these perfectly.If you take your time, let the butter melt, or work the dough too hard, the scones can be thick and lumpy, with little rise.But if you have everything at the ready, dont forget to sift the dry ingredients, and use your fingertips (and cold butter, cheese and cream), then these scones really are quick and incredibly easy.They are wonderful split and layered with cheese and tomato jam – or just as they are, especially just baked.Breakfast, lunch or dinner, these scones are deeply satisfying and totally delectable.Using the largest holes on your grater, grate 3/4 stick of butter directly onto the flour.You want a thick soft pliable dough that holds together, and yet feels very tender and delicate.Turn the dough out onto a firm working surface and pat into a rectangle or square about 1 1/2 inches thick.Bake in the oven for 10 – 15 minutes or until light, fluffy and well browned at the top. .