How Long To Cook Cheese Scones In Oven
- July 4, 2022
Not only are they easy to make, but I’ve shared my favorite tips to ensure they come out tender and light every time.Scones are the English partner to American biscuits — and these are upscaled for any time enjoyment!While scones often have added fruits (like blueberries or cranberries), I personally prefer a savory addition, like Cabot Seriously Sharp Cheddar and a sprinkle of chives.They’re quick and easy to make and all you need is a bowl, a wooden spoon and some great cheese!The cheese is folded into the dough ensuring savory goodness you can see throughout the flaky layers.They are a certified B corporation which means they meet the highest standards of social and environmental performance.Cabot Seriously Sharp adds great flavor to this recipe but swap it out with any of the following add-ins to make these scones your own!The cold butter creates pockets giving layers and a flaky texture.When patting out the dough, very lightly flour your surface if needed, I prefer to work on parchment paper. .
How to make the perfect cheese scones
But, most of all, I love a great golden billow of a savoury scone, topped with a decorous straw hat of toasted cheese.Indeed, my interest in historic houses can be almost solely attributed to the vast cheese scones on sale at every National Trust cafe.In my not inconsiderable experience, however, you have to time your visit carefully to get them at their freshly baked best – whereas at home, you’re always perfectly placed to pounce, making this a very dangerous recipe indeed.Though this column is firmly against discrimination of any kind, there’s no denying that the success of a scone can be largely determined with a ruler – they stand, or indeed fall, on their height, which means that most recipes I try use more than one raising agent, with only Delia Smith and the kitchens of Gwynedd’s Penrhyn castle relying solely on self-raising flour.However, Rox, daughter of Jo Holland, who has published her recipe on her own blog Notes from the Menu, uses extra baking powder, and baker Justin Gellatly makes his own from bicarbonate of soda and cream of tartar in his book Bread, Cake, Doughnut, Pudding.Butter is the fat of choice in all the cheese scone recipes I try, but its consistency varies, with Gellatly using it chilled, while Penrhyn Castle prefers it softened, and Bertie, the chef at the wonderfully named Scorch-O-Rama cafe in Scorching Bay, Wellington, New Zealand – who makes what one customer describes as “the best scones I’ve ever tasted” – melting it before use.Keeping the fat cool seems wise: it means it melts more slowly, creating little pockets in the dough as it rises, and giving the finished scone a flakier texture.Smith uses a fairly parsimonious amount, which strikes us as a crying shame in a teatime treat, though she is the only cook to add an egg instead.Personally, I’d prefer more butter, which makes the crumb softer and richer, while I suspect the protein in the egg might contribute to testers finding Smith’s scones a wee bit tough (though this could also be the fact that they end up slightly overbaked, of which more later).Smith and Gellatly both use buttermilk, the acid in which should help to give their scones a tender texture, but my testing panel can’t tell the difference, while the tangy flavour is lost under the cheese.If I’m buying something specially, rather than using up a lot of odds and ends from the fridge, I like a mature red leicester, as much for its bright orange colour as its lovely flavour.Though cheese is pretty good on its own, as any aficionado of Welsh rarebit will testify, it’s even better with mustard, particularly the fiery English variety favoured by Rox, Smith and Gellatly.The last adds further heat in the form of smoked, and hot, paprika while Bertie and Smith prefer cayenne pepper, but, nice as these all are with cheese, the panel come down in favour of mustard, which they think brings out its flavour better, rather than competing with it.The shaping process is, according to many, similarly vital, with Smith, Rox and Penrhyn castle all cautioning bakers “to be very careful not to roll the dough out too thinly … the secret of well-risen scones is to start off with a thickness no less than an inch.” This seems reasonable advice, unless you’re after an English muffin.Warm cheese scones and cold butter – better even than the plain sort with clotted cream and jam, or do you have an even better recipe up your sleeve? .
Ham and Cheese Scones
With chunks of crisp ham, cheddar cheese and chives, this is one breakfast item worth waking up for. .
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. .
Cayenne and Cheddar Cheese Scones
I actually went and did some research on the difference between the two because I wanted to make sure I was labeling them correctly, and apparently, people have some VERY strong opinions on the subject.I can be pretty pedantic about things (you’ll pry the oxford comma from my cold dead hands), but these scones are so good that you could call them cupcakes and no one’s going to complain when they bite into one.They’re just slightly crisp on the outside, buttery on the inside and full of cheesy flavor.The slight warmth of the cayenne makes them incredibly satisfying and the perfect side for soups with milder flavors.▢ 1 tablespoon water Instructions Preheat your oven to 425°Cover a baking sheet in parchment paper or foil.Small-batch Instructions: Recipe halves cleanly, no cooking changes needed.Freezer Instructions: Freeze cut-out dough on a baking sheet for about an hour, until firm.To cook, bake frozen scones at normal temperature for 2-3 minutes longer than usual.This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. .
How to Make Scones
We’re going to tell you which steps are crucial (don’t skip the rubbing in of the butter) and which can be flexed!These scones are round, almost cylinder like shaped, often with a curved on the outside.They don’t have to be round anymore and come in various shapes, sizes and even flavors.Compare a ‘typical’ British scones to an American one and you’ll likely notice a difference in size, sweetness and absence (or presence) of fillings.But, biscuits tend to be savoury, even salty, whereas most scones are more neutral, or slightly sweet.Classic British scones in the UK, eaten with clotted cream & jam.You can tear a chunk from a baguette, but it won’t break or fall apart easily.The reason these breads behave this way is because of the formation of a gluten network.These breads are kneaded extensively, or left to rest for long periods of time.When making scones on the other hand, you do NOT want this gluten network to form.The absence of a gluten network helps keep a scone flaky.Another important factor contributing to the flakiness is the presence of pockets of fat.Fat prevents proteins, but also starches in the flour from coming together and forming a structure.In the oven, these leavening agents will react and form carbon dioxide, a gas.To create a nice, light texture, it’s also important to add the right amount of liquid.You can use baking soda if you’ve added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice).Savory scones, these do start to show overlaps with the American biscuit!Step one of most scones recipes tends to be to: rub in the butter (or other type of solid fat) into the flour.Most commonly you’ll find recipes using butter, margarine, lard, or shortening.They can all make a good scone, with slight differences in texture.The liquid oil won’t be able to make those larger pockets of fat.As we’ll learn in the next step, overmixing only becomes a problem once water joins the party.As such, you can rub in the fat by hand, but you might just as well use a food processor, or a stand mixer for instance.For a gluten network to form, you need water, time and kneading.Water ensures the protein molecules can move freely, to find each other and interact.When kneading a dough, you’re actively helping the gluten network to form.It’s why any scone recipe will caution you against extensive kneading or mixing once you’ve added the water.As soon as the dough starts to come together, stop the mixer and continue by hand.Keep in mind though that some fillings help improve the flakiness of a scone, whereas other can do the exact opposite!Generally speaking, fat-based fillings will be easy to incorporate without ruining the texture.Water based, very liquid fillings on the other hand, should be handled with care.Therefore, cheese will serve a similar function as the butter in your scone, it will help keep it crumbly and light.The more you knead and break it, the more moisture will be released and the more the scone will be affected.A good fruit we found is cranberries, they barely release any moisture when they’re uncooked!If you do want to add more moist fruit, reduce the amount of milk you’re adding.If there are still large clumps of flour or pockets with a lot of water, it won’t hold together in those areas.If you double the amount of butter in our recipe, they’ll turn out more like cookies (we tested it for you).Keep in mind that after rubbing in the fat into the flour, it should give a crumbly texture.Using milk instead of water can give a slightly browner scone and a little (but not much) extra flavor.If your scones barely rise in the oven, reconsider the amount of water you’ve added.If you’re using baking soda, take care that you’ve added at least one sour ingredient (e.g.
buttermilk).By now, it’s hopefully clear that you do have a lot of creative freedoms when making scones.This ensures an even distribution of the fat and the creation of those buttery pockets.Top left : substitutes milk for water, a little bland in color, but identical taste-wise.Bottom two : contain twice the amount of butter, turned out more like cookies than scones! .
Classic British Cheese Scones Recipe
One key to light and fluffy scones that rise well is to use a delicate hand when combining the ingredients so the finished product doesn't become overly dense.A good scone will have a bit of a craggy-looking top and a crumbly but not dry texture; it definitely should resemble a cake, cookie, or a muffin. .