Cheese Scones Recipe in The Bread Kitchen
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Cheese Scones Recipe in The Bread Kitchen

[Opening jingle] Hi and welcome to The Bread Kitchen. Today I’m gonna make some Cheese Scones [ /ˈskoʊns/ ] or Scones [ /ˈskɒns/ ]. However you want to pronounce it. Some people would argue that they’re a cake. I disagree. I think they are a form of quick bread or no-yeast bread. For my cheese scones, I’ve got 225 g of plain flour, 125 g of grated cheese – this is cheddar, 125 ml of milk, 50 g of butter – softened and cut into pieces – or you could use margarine too. Here there’s 3 teaspoons of baking powder and a pinch each of salt, pepper and paprika. Sift the flour, baking powder, salt, pepper and paprika into a bowl. Add in the butter and rub it together. When it’s all rubbed together, you should have something that’s light and has the texture of sand. Now, we’ll add in the cheese. I’ll just mix this altogether. Now we’ll end up with something that has the texture of cheesy sand. Now we’ll add in the milk. Mix well. When it’s mixed, scrape well the dough off the spoon. Knead it, just very lightly, in the bowl to make sure it’s all well mixed then pop the dough onto a floured surface and press the dough out to about half an inch thick. Use a cookie cutter. I’m using a 2.5-inch cookie cutter to cut out rounds from the dough and take the dough. Squish it together into a little ball and press it out again to about a half inch in thickness. Cut out some more rounds. Keep going until you’ve used up all the dough. My last scone is gonna be a little smaller and a bit more rustic. Pop the scones onto a baking sheet. Brush the tops with a little milk ‘cos this will help to brown them and then sprinkle on just a little finely-grated cheese onto the top of each scone. We’ll bake these at 220 degrees Celsius for 12 to 15 minutes. After about 12 minutes, they should be this lovely golden colour so now we can transfer them to a cooling rack. Leave them to cool. Cheesy goodness. Serve, very slightly warm, with butter or margarine. I like to eat my Cheese Scones with some butter or margarine on and then a slice of tomato on the top. Absolutely delicious! I hope you enjoy making your Cheese Scones and do join me next time in The Bread Kitchen. [Closing jingle]

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40 thoughts on “Cheese Scones Recipe in The Bread Kitchen

  1. i have to make sure that my hands are fully exfoliated when i mix the butter in so that there wont be any dead skin cells in my bread.. ! LOL

    nomnom.. keep it coming Titli! I love your consistency in uploading the videos!

  2. titli please show how to make a dough boy! i think its a type of flat bread fried in oil with cinnamon and sugar sprinkled

  3. Though it can depend on the type of biscuit (though Brits refer to cookies as biscuits). What I call a Southern style Biscuit is analogous with the British scone and is the kind you get at KFC or Cracker Barrell. Premixed Pillsbury buscuits in a can taste much different and obviously are not the same.

    I'm not sure if Southern style buscuits have any difference with traditional scones as far as the base dough goes.

  4. I'm only afraid that if I baked it longer, the crust might become so hard. I'd imagine that one would have to both lower the baking temperature and extend the baking time? Oh…but by how much?

  5. Question—- when do you know to use milk or egg wash to brush on top of the bread??? or does it do the same thing? I have always wanted to know if it makes a difference… what is your thoughts on this?? a fan of all your channels….

  6. I have always wondered whether American 'biscuits' are they the same as what the English refer to as a savoury scone. Also, what do Americans call scones that have sugar in them, any idea? 🙂

  7. I'll assume that a typical Southern style American biscuit is the equivalent of a "savory scone" in it's most basic form.

    I'm particularly fond of butter and honey on mine 😀

  8. Hey I made the dough and put some wrap on it and put it to one side so if I were to make this 10-20 mins before I break my fast I should be OK and one thing if the dough is dry should I add some more milk Ramadan Mubarak

  9. I made these last night. When I kneaded the dough, it was still sticky, and I didn't want to over knead it, so I started cutting even though it was slightly sticky. When they came out of the oven, it was mostly the cheese that browned, not the scone itself. They also looked NOTHING like yours; mine only puffed up a bit. What did I do wrong?

  10. I love these, I like them warm too, can reheat in the toaster. I have never made them with paprika, I add some mustard to mine

  11. It's the first time I have baked in ages but I have fancied making cheese scones for a while. I bought some new baking powder I already had the rest of the ingredients. They turned out perfect looking exactly the same as yours thanks for the recipe. They tasted gorgeous too. X

  12. Oh man Titli, you know the difference between a scon and a scone is?
    When it's sitting on your plate it's a scone, when you've eaten it it's scon lol it's gone mate

  13. I love doing this recipe, but it definitely needs a goodly helping of poppy seeds. They just make it awesome

  14. My mom was adamant that scones are breads and not cakes. This is true of muffins too. All cookbooks put them in the bread section. Your recipe looks easy to do. I forget to keep the dough ½ inch thick. Your video is a great reminder that this is the secret to success. Thanks for posting.

  15. LOL! "…the texture of cheesy sand." Dear woman, I love your sparkly eyes and delightful accent. And your recipes are wonderful. Thank you for brightening my day today.

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