Cheese scones.

Recipe by Chris and Jeff Galvin.


- How to make the perfect cheese scones | Life and style | The Guardian

Never-Fail Biscuits.

King Arthur Flour's Never-Fail Biscuits Recipe on Food52
Author Notes: How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee.
Extra genius points: The formula is so simple, you'll probably never need to look it up again.
Serve them with butter and jam.
Or honey.
Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes.
Or add herbs or bacon or cheese.

Adapted slightly from PJ Hamel of King Arthur Flour.

Makes 12 biscuits

170 grams (1 1/2 cups) self-rising flour
1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
170 grams (3/4 cup) heavy or whipping cream

Heat the oven to 230° C, with a rack in the top third of the oven.
Mix the flour and salt together (if using), then add the cream until smooth and batter-like.
If it's not coming together, you can use your hands to lightly knead and press it together in the bowl.
Scoop 1-ounce/2 Tablespoons balls of dough onto a parchment-lined baking sheet, leaving a couple of inches between them.
A tablespoon cookie scoop works well here.
Alternately, pat the dough 2cm thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)
Brush the tops of the biscuits with cream, milk, or water.
Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through.
Break one open to make sure they're done!
Serve warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature.
To keep them longer, store in the freezer.

Buttermilk scones.

my favorite buttermilk biscuits | smitten kitchen

2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk

Heat oven to 400°F/220°C and cover baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.
Add buttermilk and stir until large, craggy clumps form.
Reach hands into bowl and knead mixture briefly until it just holds together.

To form biscuit rounds:
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these).
Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To make drop biscuits:
Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

Both methods:
Bake until biscuits are golden brown on top, about 12 to 15 minutes.
Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.
Happy weekend!

Do ahead:
Biscuits are best freshly baked.
When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed.
They can be baked directly from the freezer, will just need a couple more minutes baking time.

Lemon Scones with Blackberries.

Recipe for Lemon Scones with Blackberries
Recipe by: Carla Snyder
Recipe type: Breakfast / snack
Serves: 12

Ingredients
2 c unbleached all-purpose flour
⅓ c granulated sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
Zest of one lemon plus 1 tbsp juice
10 tbsp unsalted butter, softened and cut into pieces
⅔ c buttermilk plus 2 tbsp/30 ml for brushing the tops of the scones
12 oz fresh blackberries
1 cup/240 ml powdered sugar
Instructions
Preheat an oven to 400°F/220°C and line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, soda, salt and zest to a mixer bowl.
Add the butter and rub it into the flour with your fingers until it resembles fine meal.
Stir in the buttermilk and blackberries and mix just until combined.
See the “It’s that easy” tip.
Turn the scone batter onto a lightly floured surface and divide it into 2 mounds.
Sprinkle the top of each mound with a little flour and gently pat each into a circle about 6-inches in diameter.
Cut each disk into 6 wedges.
Transfer the scones to a parchment lined baking sheet, brush with the 2 tbsp/30 ml buttermilk and bake them for 25 to 30 minutes or until they are golden brown and firm to the touch.
Cool on a rack.

Mix the powdered sugar and lemon juice together in a small bowl.
Drizzle the icing over the warm scones adding more lemon juice or water if it’s gloppy and not drizzly.
Serve warm or room temperature.
Make-Ahead: Eat these scones within a few hours of being baked for best flavor and texture.
If you must make them ahead, allow them to cool and freeze them in freezer bags.
Thaw at room temperature.


Lemon Scones with Blackberries - Ravenous Kitchen Ravenous Kitchen

Buttermilk scones.

- local milk | flaky + fluffy buttermilk biscuits from scratch
ingredients

2 cups (250 grams) unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup (56 grams / 1/2 stick) unsalted butter, cut into dice
Scant cup (230 grams) real buttermilk like cruze farm's

instructions

- heat oven to 218°c/425°f.
- whisk together the flour, baking powder, and salt.
- using your fingers cut the butter into the flour mixture until it's just crumbled and no pieces larger than a pea remain.
- pour in the buttermilk. Stir just until all the dry bits are incorporated, no longer.
It should be sticky and shaggy.
Not dry.
Not wet.
Sometimes humidity can affect this.
You'll get used to your dough and know when to add a splash extra or flour your surface a little more heavily.
- lightly flour a work surface and turn your dough out onto it.
- lightly flour the top of your dough and use your hands to pat it out into a rectangle a little over an inch thick.
- fold that rectangle toward you, rotate the dough counter clockwise, roll it out gently using a wooden rolling pin. Use a "bouncing" motion from the center of the dough, - --- careful to not crush the outer edges and destroy your layers.
It's important to roll very gently.
Repeat the folding and rolling two more times.
Sometimes I add an extra fold if i'm feeling extra foldy.
- roll the dough out to about an inch thick and using a floured biscuit cutter, cut your biscuits (be sure to not twist your cutter, it will seal the edges and they won't rise As well, gently gathering and re-rolling the scraps until the dough is used up, placing the cut biscuits touching one another on a lightly greased baking sheet (they will help each other rise, that's why you want them touching.
But i'm not gonna light, I don't bother to grease mine.
I also don't brush them with anything.
I like them simple, simple.
- bake for 10-15 minutes depending on the size of your biscuits, the weather, and your oven.
They should be golden brown and fluffily cooked through.
Enjoy warm with all manner or honey, sausage, jams, ham, and, of course, good butter.

more:
- The Yellow House » Buttermilk tangelo scones
- my favorite buttermilk biscuits | smitten kitchen

Cheese and Wild Garlic Scones.

Farmersgirl Kitchen:
makes 6-8 depending on the size of your cutter!

225g self-raising flour
1 level tsp baking powder
50g butter
100g finely grated cheese
30g wild garlic leaves, finely chopped
1 tsp of dry mustard
1/4 tsp salt
freshly ground pepper
1 egg
milk

Pre-heat the oven to 200C
Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.
Stir in the cheese and the finely chopped wild garlic leaves.
Beat the egg in a bowl and add to the mixture, add enough milk to bring it together into a soft dough.
Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.
Place on a greased and floured baking tray, brush the tops with a little milk.
Bake for 10-12 minutes until the scones are golden brown.
Remove from oven and cool on a wire rack.
'via Blog this'

Raspberry scones.

Juicy raspberries baked into scones take this teatime treat to a whole new level. Throw in a handful of dark chocolate chunks for something even more indulgent.

makes 9

350g plain flour
80g butter
80g caster sugar
2 tsp baking powder
¼ tsp salt
150g raspberries
180ml milk
1 egg, yolk only
1 tbsp caster sugar

To serve
Cornish clotted cream
fresh raspberries, washed

Heat oven to 200°C/180°C fan/Gas 6.
Put the flour and butter in a bowl and rub the butter in until mixture resembles fine breadcrumbs.
Stir in the sugar, baking powder and salt, and add the raspberries.
Beat the milk and egg yolk together and add to the flour mixture, mixing very gently to a soft dough without crushing the raspberries too much.
Turn mixture out on to a lightly floured board, shape into a square and pat out to 3cm thick.
Cut into 9 squares and place on a non-stick baking tray. Sprinkle with sugar.
Bake for 10–15 minutes until well risen and golden brown. Serve warm with clotted cream and a few fresh raspberries.
Per scone (without cream and extra raspberries):
calories 264 (13%),
sugar 11.3g (13%),
fat 8g (11%),
saturates 4.8g (24%),
salt 0.5g (8.3%) of your guideline daily amount

Raspberry scones - March 2013:

'via Blog this'

Strawberries and Cream Biscuits.

strawberries and cream biscuits | smitten kitchen:

2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
1 cup heavy cream

Cheese Scones.

You'll never go hungry with Hungarian food - Telegraph:
Sajtos Pogácsa - Cheese cake.
Makes about 30

These yeasted puffs are doughy while hot, then denser and more scone-like when cool.

Saffron Scones. Low fat = 36 cal per scones.

225 g plain flour
1/4 teaspoon salt
40 g butter
150 ml milk
20 saffron filaments infused in 15ml of hot milk
2 tablespoon boiling water

Scones with sultanas. The best!

- How to make the perfect scone | Life and style | guardian.co.uk:

Baked by Brian and recipe Here!