I love scones for their variety and ease of preparation. A great option for unexpected guests or Sunday breakfast. I turned on the oven and while it is heating up I can quickly make the dough. While they are baking, set the table. Do it for a maximum of 40 minutes, and hot, delicious buns with a crispy crust on the outside and loose softness on the inside are ready. These buns are eaten warm, cut in half lengthwise and brushed with butter. When it comes to recipes, scones are a whole recipe economy.

Ingredients

• 350 g wheat flour
• 120 g cold butter
• 2 tsp baking powder
• ½ tsp. ground black pepper
• ¼ tsp. red hot pepper
• ¼ tsp. salt
• 3 green onions
• 50 g hard cheese
• 180 ml curdled milk, buttermilk or kefir
• coarse or medium sea salt
• 1 egg

Preparation

In a large bowl, combine flour, red and black pepper, and salt. Add baking powder and mix everything very well with a spoon.



Place the butter into the flour and quickly chop the butter with a knife. It’s best, of course, to use this shortcrust pastry tool for this, as this makes chopping the butter much easier and faster.



Chop the butter and flour into crumbs. The crumbs do not have to be very fine; pieces of butter may well be present in the dough.



Grate the cheese, wash the onion, dry it and chop it finely. Mix cheese and onion into flour mixture.



Pour into the flour mixture and quickly knead the dough.



Do not knead for too long, the dough will tighten and the scones will be dry and hard. Once all the flour has been mixed in, the dough is ready.



Dust a flat surface with flour, place the dough on top and sprinkle with flour. Roll out the dough into a flat cake one centimeter thick and cut into pieces.



Transfer the scones to a baking tray lined with baking paper. Beat the egg and brush the scones with it. Sprinkle some salt on top.



Bake in an oven preheated to 200 degrees for 20 minutes, until golden brown. The scones should double in height and begin to brown.

Surely many of you have heard about the famous English muffins - scones. This is instant portioned bread; just 25-30 minutes - and you can invite everyone to the table! There are a great many recipes, but one thing remains the same - the buns should be high. We will tell you how to achieve this further. We are sure you will be making these buns often from now on! You can supplement the dough with various spices, herbs or finely chopped fried bacon.

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

• Recipe author: Olesya Fisenko
• After cooking you will receive 10 pcs.
• Cooking time: 30 min

Ingredients

• 250 gr wheat flour
• 10 g baking powder
• 1/5 tsp ground paprika
• 1/6 tsp ground chili pepper
• 1/5 tsp salt
• 50 g butter
• 120 g hard cheese
• 150 ml milk

Cooking method

Prepare the ingredients.

Turn on the oven and preheat to 200 degrees. In a bowl, mix 230 g of flour (set aside the rest for shaping), baking powder, salt, ground paprika and chili. Paprika and chili may not be added, but they will give the buns a pleasant aroma and bright orange color.

Add cold cubed butter and quickly rub the dough between your palms into flour crumbs.

Grate the cheese on a coarse grater and add to the dough, stir.

Heat the milk to 34-38 degrees and add to the dough.

Quickly knead until the ingredients are combined. Do not knead for too long, otherwise the buns will turn out tough. The dough is sticky, no need to add flour.

Sprinkle the work surface generously with flour. Lay out the dough, knead it several times and level it with your hands into a layer 3-4 cm thick. Sprinkle a baking sheet with water and cover it with parchment paper.

Use a round mold with sharp edges to cut out the scones (the recipe used a mold with a diameter of 6 cm). It is important to use a pan with sharp edges to prevent the edges of the dough from sealing. Then the buns will rise well when baking.

The remaining dough should not be collected into a ball and kneaded again. You need to stack them one on top of the other, knead them again into a flat cake and cut out the rest of the pieces with a mold.

Transfer the scones to a baking sheet and quickly place in the middle of the preheated oven.

Cook for 10-15 minutes until lightly browned.

Cheese scones ready! Bon appetit!

Like the accompanying jam and heavy cream. I was once again convinced of this when I recently attended a tea party at the residence of the British Ambassador on Sofia Embankment.

I’ll tell you about the tea party itself tomorrow, but for now about the scones, the preparation of which was inspired by the master class of the English chef Martin Jones.

Naturally, there are many recipes for scones, in this case I used Felicity Cloke’s idea. What remains constant is the method of preparing scones, which was discussed in detail during a master class at the English Embassy.

So I drank tea with meaning and now I’m sharing the results.

If you don't like the idea of ​​eating scones with heavy cream, then good butter and jam is hard to resist.

Ingredients:

• 450 gr. flour;
• 6 tsp baking powder;
• 1 tsp salt;
• 1 tbsp. dry mustard;
• 100 gr. cold butter;
• 250 gr. hard cheese, grated;
• 2 tbsp. green onions, finely chopped;
• 120 ml cold water;
• 1 egg, lightly beaten with a little milk.

Preheat the oven to 220C.

In a mixer bowl, combine flour, salt, baking powder and dry mustard. Add the cooled butter cut into pieces and grind the mixture by hand or using a food processor until crumbly.

Mix grated cheese (reserve a little for the final topping) in a bowl with green onions and water with milk.
Add to flour and stir. Do not knead for too long, just to bring the dough into a ball.

Turn the dough out onto a lightly floured surface and roll out into a 2.5cm thick square.

Using a round dough cutter (5 cm in diameter), cut out the scones and place on a baking sheet lined with baking paper or a baking mat. The recess must be dusted with flour each time. You will get 12 scones.

Brush the scones with the egg and milk mixture and sprinkle with the remaining cheese. Bake in the oven for 12-20 minutes or until golden brown.

Once I already introduced you to traditional English buns, scones. Today I want to talk about another version of them, with cheese. This recipe is good when cheese or kefir disappears or dries out. Today I was missing some Mozzarella cheese. Any cheese goes here. So let's get started.

Take flour, add soda and baking powder to it. Add butter, cold if possible. Then you need to chop it with flour. I had it melted. Let's mix everything.

Let's grate the cheese

Combine cheese with flour. Stir and add kefir. Mix the dough.

The dough will be liquid. Place it on the table and add a little flour. Knead the dough with your hands.

Divide the cheese dough for scones into 2 parts. Roll out one dough into a circle 2 centimeters thick and then cut it into 8 pieces.

Place on a sheet of paper or in a mold. Grease the top with more kefir and place in the oven preheated to 200 degrees for 20 minutes. We do the same with the other part of the dough.

The cheese scones are ready! Help yourself!