Time 30m Yield 40 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. Cut in the butter and cheese. Stir in the black pepper. Refrigerate the dough for half an hour. Gently stir in the buttermilk or yogurt. Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick. Grease a baking sheet. Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker’s bench knife or a knife to cut dough into 1 1/2-inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little milk, if using. Bake the scones in oven for 15 to 20 minutes, or until they’re very lightly browned.
Time 1h25m Yield 8 to 10 scones Number Of Ingredients 12 Steps:
Preheat oven to 500 degrees F. In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a “mealy” consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup. Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature.
Yield Makes 15 large scones or 40 small ones Number Of Ingredients 10 Steps:
Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper. Cover and refrigerate for 30 minutes. Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper. Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don’t worry if it looks rough. Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.) Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don’t overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible. To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
Time 35m Yield 12 scones Number Of Ingredients 10 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.
Time 40m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough. Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes. Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.
Time 45m Yield 16 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together for egg wash. Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Cut in butter with a pastry blender or fork until pea-sized lumps remain. Add Cheddar cheese and jalapeno peppers; toss in the flour mixture to prevent the cheese from clumping. Add 1 cup buttermilk and mix until a sticky dough forms. Only add additional buttermilk if absolutely necessary. Form dough into a ball and turn out onto a lightly floured surface. Divide in half and form each piece into a 3/4-inch thick circle. The circles should measure about 8 inches in diameter, but the thickness is more important that the diameter. Cut each circle into 8 wedges. Transfer wedges to the prepared baking sheet, leaving at least 1/2 inch between each one. Paint the top of each wedge with egg wash. Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.
More about “cheddar and pepper scones recipes”
Yield 20 biscuits Number Of Ingredients 13 Steps:
Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper. In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined. Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle. Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes. In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash. Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving. Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months. Enjoy!
