Best Seriously Strong Scottish Cheese Scones Recipes

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.

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.

EASY CHEESE SCONES - IN A HURRY.

Steps:

• Preheat oven to very hot- 225 degrees C.
• Mix flour, cheese, milk and salt together until combined.
• The mixture is fairly moist and sticky.
• Put about a rounded tablespoon of mixture onto a greased tray.
• Makes 10- 12 scones approx.
• Sprinkle on the paprika if you wish.
• Bake for about 15 minutes.
• I turn the tray round half way through cooking for an even result.
• Best served warm- split and serve with butter (optional).

CLASSIC CHEESE SCONES

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

CHEESE SCONES

Steps:

• Sieve flour, salt, pepper and mustard together into a mixing bowl.
• Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs.
• Beat the egg and mix with the milk in a small basin.
• Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk.
• Lightly flour the work surface so the dough doesn't stick, and roll out the dough until it is about half an inch (1cm) thick.
• Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all.
• Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese.
• Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.

SCOTTISH CHEESE SCONES

Steps:

• Rub the cold butter in the flour.
• Add all other ingredients and knead until a nice dough is formed.
• Roll the dough out until it is 1 cm thick.
• Cut out circles, using a glass. Brush the top with some milk.
• Sprinkle the grated cheese on top.
• Bake 15 minutes at 180 degrees. Serve with butter.

TREACLE SCONES

Steps:

• Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
• Sift the flour and salt into a bowl and rub in the butter.
• Mix in the sugar and cinnamon.
• Add the treacle or molasses and sufficient milk to make soft dough.
• Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
• Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
• Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
• Cool on a wire rack.
• Serve split in half and buttered.
• Store at room temperature in an airtight container.