Best Bruces Prize Winning Cheese Scones Recipes

SERIOUSLY STRONG SCOTTISH CHEESE SCONES

Steps:

• Mix the flour, salt and pepper together.
• Massage in the butter and then slowly mix in the grated cheese.
• Beat the egg and add in the milk; add mixture to the dry ingredients to create a soft, elastic dough.
• Roll out the mixture on a lightly floured surface. Cut into round shapes and place on a well greased tray.
• Brush the top with milk and sprinkle a little extra cheese and pepper on top.
• Bake in a pre-heated oven in the center at 400 until golden brown.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

CHEESE SCONES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt together. Add grated cheese and dried oregano and mix.
• Cut in the margarine or butter till mixture resembles fine breadcrumbs.
• Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface.
• Roll or pat to about 3/4" thick (2 cm) and cut into individual scones.
• Top each scone with a little additional cheese and bake for approximately 12 minutes. Brush the tops with melted butter after removing from the oven.

POTATO AND CHEESE SCONES

Steps:

• Combine flour, baking powder and salt in a medium bowl.
• Cut in butter (or margarine) until consistency of coarse crumbs.
• Add cheese. Stir.
• Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
• Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
• Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
• Cut or break apart at score marks.

CHEDDAR CHEESE SCONES

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.