Cheese Scones

belfastgirl23

My grandma always used mustard powder in hers and they were excellent, just in case it’s something anyone wants to try

BucksLady

-taff wrote: »

Oh dear, i got sidetracked by this thread ,now I'm going to have to make walnut and cheese scones....

I've never heard of walnut and cheese scones before - they sound delicious .


My one and only attempt at making scones was a disaster - weren't as high as they should have been

-taff

I cobbled together a few recipes to make them, they look nice, but I ended up with 18 of them with a mix of roquefort, white stilton and cranberry and vintage cheddar in them along with the walnuts. I'll have a couple for breakfast tomorrow and report back.

Mummy2cheekymonkeys

VfM4meplse wrote: »

Yes, and they work a treat. If they are just dried (not in oil), I'd recommend hydrating them in a little water first, else they may burn.

If like me you use the oily ones and pair them up with cheese, you might want to either cut down on the butter or add a little extra flour. Otherwise the fat leaks out and ends up giving the bottom of the scone a certain crunch.

Thanks for the tip. I have bags of dried ones so normally rehydrate them before using.
In the summer I love making cheese and courgette scones when we have a glut of courgettes from the garden.

VfM4meplse

Mummy2cheekymonkeys wrote: »

In the summer I love making cheese and courgette scones when we have a glut of courgettes from the garden.

OMG who knew the humble scone could elicit such hyper-salivation?

*Resolved to try to grow courgettes this year*

-taff

So I used 500g of flour a mix of plain and self raising [didn't have enough of one kind], with a teaspoon of bicarb [ which I mistook for baking powder], 130g ish of butter chopped up small, about 40g of trex left over from making the mince pie pastry [which are still in demand so I have to make some next week], 200g of mixed cheese between white stilton and cranberry, roquefort and vintage cheddar [ all left from christmas but in no way going to waste], one egg and some milk to bind, a sprinkle of chilli powder [ didn't have cayenne] salt and pepper, a handful of crushed walnuts. All combined in a bowl and left for about half an hour while the oven was in use

. Patted out to 3cm thick ish, cut out with a 6 or 7cm cutter, it made 20 alltogether. Brushed with milk on top and some had some chilli sprinkles. Cooked in oven gas mark 4 ish for about 10 to fifteen minutes.
They're very light, but I don't find them really cheesy, but then I like things to be really really cheesy.
Nice though and as I said, very light

gardner1

My missus puts a bit of mustard powder in and uses strong cheddar......she makes 12 at a time and between me and our son they don't last long

Just persuaded her to make some this afternoon:j

sunset_gold

We have heaps of soft cheese leftover as Christmas guests didn’t eat as much as we thought (or we over catered!), can soft cheese, Brie, Stilton, boursin, st. Agur go into cheese scones? Should I add more flour as they are soft?

ToastLady

You don't need to add any extra flour in the case of Stilton, not tried making scones with any of the other cheeses you mention. I don't think Brie would add much in the way of flavour, I'd be baking it and serving it with some kind of chutney/preserve with crusty bread.

Stilton or strong cheddar, walnut and finely chopped celery scones are one of my staples. Really tasty with a good plate of soup in the winter.

Another is strong cheddar, finely chopped onion (even better with caramelised onion) with chopped chilli (you could use dried) or using a pinch of smoked paprika or chipotle powder.

sunset_gold

ToastLady wrote: »

You don't need to add any extra flour in the case of Stilton, not tried making scones with any of the other cheeses you mention. I don't think Brie would add much in the way of flavour, I'd be baking it and serving it with some kind of chutney/preserve with crusty bread.

Stilton or strong cheddar, walnut and finely chopped celery scones are one of my staples. Really tasty with a good plate of soup in the winter.

Another is strong cheddar, finely chopped onion (even better with caramelised onion) with chopped chilli (you could use dried) or using a pinch of smoked paprika or chipotle powder.

Ooo mmmmm thanks ToastLady for those tips, I’ll definitely be making them, maybe try for an early morning bake then have one for breakfast after the dog walk. Thanks for your help.