Cakes & Bakes: Red Leicester cheese scones

Buttered, home-made red Leicester cheese scones | H is for Home #recipe #scones

We watched Great British Bake Off winner, Nadiya Hussain’s new BBC cooking series this week. She made Eton mess cheesecake, smoked haddock welsh rarebit and red Leicester cheese scones. It all looked amazing but as we’re afternoon scone lovers, that was the one I wanted to recreate the most.

Flour and grated red Leicester mixture | H is for Home

Nadiya gave viewers a really useful scone-making hint that I’d never heard before. She advised when cutting out the rounds, don’t twist the cutter as this makes the scones lean when rising during baking. One to remember!

Cutting red Licester cheese scones from dough | H is for Home

The other revelation was using onion salt in the recipe. We have some pots of wonderful Cornish Sea Salt, one of which is onion flavoured. I find ‘regular’ onion salt tastes a bit strong, but this one is more subtle – so I added double the ¼tsp measure she sets out. It worked perfectly.

Brushing the tops of red Leicester scones with milk before they go into the oven | H is for Home

The entire process took half an hour from start to delicious end. Nadiya served up hers with her own home-made chive butter; however, plain old salted works a treat too. I reckon red Leicester cheese scones would be successful as part of an alternative ploughman’s lunch – served with cold meats, boiled eggs, salad and pickled onions & red cabbage. Great for picnics, drinks parties or afternoon teas too..

Cooked red Leicester cheese scones cooling on a wire rack | H is for Home

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Red Leicester cheese scones
Yields 9
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 175g/6oz self-raising flour
  2. 50g/1¾oz strong white flour, plus extra for dusting
  3. ¼ tsp onion salt
  4. 55g/2oz unsalted butter, room temperature
  5. 25g/1oz red Leicester, grated
  6. 150ml/5fl oz whole milk, plus 1tbsp extra for glazingHome-made red Leicester cheese scones ingredients
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Instructions
  1. Preheat the oven to 220ºC/425ºF/Gas mark 7
  2. Grease or line a baking tray with baking paper
  3. In a medium-sized mixing bowl, add the flours, onion salt and butter into a bowl and rub together using your fingertips until you get a fine breadcrumb consistency
  4. Mix in the cheese
  5. Make a well in the centre and add the milk
  6. Bring the dough together with your hands, being careful not to knead or the dough will become tough
  7. Dust the work surface with flour and press the dough out to the thickness of about 2cm/1in
  8. Cut out the scones using a 5cm/2in circular cutter and place onto the prepared tray
  9. Bring the offcuts together gently, again being careful not to knead and cut out as many circles as possible until there's no dough remaining
  10. Brush the tops with milk and bake for 12-15 minutes until the tops are golden and well risen
  11. Allow to cool for a few minutes on a wire rack
  12. Serve warm with butter
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Adapted from Nadiya's British Food Adventure
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Buttermilk scones

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Home made buttermilk scones | H is for Home

These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes. There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.

Buttermilk scones being cut and shaped | H is for Home

It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!

Scones being glazed with buttermilk | H is for Home

The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.

Home made buttermilk scones with cheese and a mug of tea | H is for Home

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Buttermilk scones
Yields 10
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients
  1. 250g self-raising flour
  2. 250g buttermilk
  3. pinch of saltButtermilk scones ingredients
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Instructions
  1. Preheat the oven to 225ºC/440ºF/gas mark 7
  2. Line a large oven tray with parchment paper and set aside
  3. Mix the flour and salt in a mixing bowl
  4. Reserve about 2tbs of the buttermilk before adding the rest to the flour
  5. Bring together to form quite a wet dough, trying not to mix or knead too much
  6. Flour a work surface well before gently rolling the dough to about 2cm thick
  7. Form rounds using a medium-sized cookie/pastry cutter
  8. Place the rounds on the baking tray leaving a little space between
  9. Brush the top of each with the reserved buttermilk
  10. Bake for 12-15 minutes or until the tops have turned a light golden brown
  11. Allow to cool for a few minutes on a wire rack
  12. Serve while still warm
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H is for Home Harbinger http://hisforhomeblog.com/

Cakes and Bakes: Sourdough cheese scones

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Sourdough cheese scones with a mug of tea | H is for Home

This week I’ve made a batch of sourdough cheese scones. I’ve made sweet scones before, I’ve made savoury scones before but I’ve never used sourdough in a scone recipe before. They’re quick to make, quick to cook and alas – quick to consume too!

You can double up on the recipe and, after the egg-wash stage, put a dozen in the freezer to cook off another day.

Cakes and Bakes: Sourdough cheese scones

Yield: Makes 12

Cakes and Bakes: Sourdough cheese scones

Ingredients

  • 100g/3½oz sourdough starter (100% hydration)
  • 350g/12oz self-raising flour
  • 1tsp salt
  • 1tsp baking powder
  • 85g/3oz cold butter, cubed
  • 75g/2½ grated cheese (something like a mature cheddar)
  • 250g/9oz buttermilk

Instructions

  1. Preheat the oven to 220ºC/425ºF/Gas mark 7 (about 200ºC if you have a fan oven)
  2. Grease a large, shallow baking tray
  3. In a bowl, mix the flour, cream of tartar and salt. Add the butter and rub with your fingers (or use a pastry blender) until it resembles fine crumbs
  4. Make a well in the dry flour mixture and add the buttermilk and sourdough starter and combine using a flexible plastic dough scraper/cutter. Add the cheese and blend
  5. Transfer the dough onto a lightly floured surface and pat it down to so it's about 4cm thick
  6. Make into scones using a round pastry cutter
  7. Carefully transfer to the greased tray and brush the top of each scones with a bit of beaten egg or milk
  8. Bake until risen and golden on the top, about 12-15 minutes
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-sourdough-cheese-scones/

Afternoon Scones

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Home-made scones, home-made strawberry jam and clotted cream | H is for Home

I’ve been meaning to make some scones for a while – in fact ever since coming back from our holiday in Wells-Next-the-Sea. While we were there, I spent a sunny afternoon at Wiveton Hall Fruit Farm picking strawberries. I filled this massive punnet with sweet, fat, fragrant strawberries – specimens such as I’d never tasted before!

home-made jam made with strawberries we picked at Wiverton Farm on the North Norfolk coast

Those that didn’t get eaten there & then returned home with us and made into a massive pan of strawberry conserve. We gave lots away to friends & family and kept a couple of jars for ourselves. We’ve had it on toast & croissants, some was used as sponge cake filling, but you can’t beat it on warm, freshly baked scones!

baking ingredients to make home-made scones

To make the scones, I once again used a recipe from The Great Big Cookie Book by Hilaire Walden. Here it is:

Afternoon scones

Afternoon scones

Ingredients

  • 225g/8oz/2 cups plain flour
  • pinch of salt
  • 2.5ml/½ tsp bicarbonate of soda
  • 5ml/1 tsp cream of tartar
  • 25g/1oz/2 tbs butter
  • 150ml/¼ pint/? cup milk or buttermilk

Instructions

  1. Preheat the oven to 220°C/425°F/Gas mark 7. Flour a baking sheet. Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in just enough milk to make a light, spongy dough.
  2. Turn the dough on to a lightly floured surface and knead until smooth. Roll to 2½cm/1in thick. Cut into rounds with a floured 5cm/2in cutter.
  3. Place the scones on the prepared baking sheet and brush the tops with milk.
  4. Bake for 7-10 minutes until the scones are well risen and golden brown.

Notes

Serve with jam and a big dollop of clotted cream!

http://hisforhomeblog.com/cookery/afternoon-scones/
Rodda's clotted cream container & packaging

PS – We usually buy Rodda’s clotted cream which is delicious – but don’t you just love the packaging too?!