Cheese Scones

Light, fluffy and full of gooey, melty cheese, these cheese scones are the ultimate tea time treat. Delicious warm from the oven.Thank you Something Sweet Something Savoury

500g Strong White Flour OR Plain (All-purpose) Flour
6 teaspoons baking powder
1 tablespoon dried English Mustard Powder
1 teaspoon fine salt
2 tablespoons fresh chives, finely chopped
80g cold butter, diced
300ml Full Fat Milk
250g Mature Cheddar Cheese, or a mixture of a mature cheddar & red Leicester, Grated
1 Beaten Egg Yolk OR 1 Tablespoons Milk, For glazing the scones
25g Mature Cheddar Cheese, For sprinkling over the top of the scones

• Preheat the oven to 220C/200Fan/400F.
• Grease and line two large baking trays.
• Place the flour, baking powder, mustard powder and salt in a large bowl. 
• Add the diced butter and rub into the dry ingredients until it resembles breadcrumbs.
• Add the grated cheese and fresh chives and lightly stir with your hands to combine.
• Pour in most of the milk (you might not need it all so keep about 25ml back) 
• Using your hands, lightly mix until you have a soft, moist dough 
• Make sure no dry crumbs remain on the bottom of the bowl.
• If the dough seems a little dry, add the remaining milk.
• Turn the dough out onto a lightly floured surface. 
• Lightly pat out to a rough square, no less than 1 Inch thick. 
• Using a large cutter, cut out rounds. 
• Don't twist the cutter when cutting the scones or your scones will rise unevenly.
• Repeat cutting out the scones until all the dough is used up. 
• You don't need to knead the dough when re-rolling - just push back together lightly with your hands. 
• Bear in mind that the less you handle the dough, the lighter your scones will be.
• Place the scones on the baking trays
• Brush with the beaten egg yolk or milk (try not to let the liquid run down the sides or it could affect the rise) 
• Sprinkle over the 25g grated cheese. 
• Immediately place in the oven 
• Bake for 10-15 minutes or until well risen and golden on top.
• Delicious served warm with lots of butter, ham, or chutney.

Raspberry White Chocolate Buttermilk Scones

Sweet scones make a great breakfast or a snack with a nice cup of tea or coffee. They are quick and easy to whip up too! Thank you PicNic Blog

3/4 Cup buttermilk
1/4 Cup stevia (or sugar)
1 egg
2 Cups plain flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp butter
1 Cup frozen raspberries
1/2 Cup white chocolate chips

• Preheat oven to 180ºC (355ºF) and line a baking tray with baking paper.
• Combine the buttermilk, stevia, and egg in a bowl. 
• Whisk.
• Sift the flour, baking powder, salt, and butter into the bowl of a food processor 
• Process into a course crumb.
• Tip into a bowl, fold in the chocolate chips 
• Add the buttermilk mixture. 
• Combine.
• Knead lightly. 
• Shape into a circle on the baking tray, cut into 12 even size pieces 
• Bake for 20 minutes. 

Starbucks Copycat Pumpkin Scones

These copycat scones are so easy to make and they’re a million times tastier too! Thank you Dan Delicious

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla extract

For the glaze:
1 cup confectioners’ sugar
2 tablespoons milk

For the Spiced Glaze:

1 cup confectioners’ sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

• Preheat oven to 400 degrees F. 
• Line a baking sheet with parchment paper or a silicone baking mat 
• Set aside.
• In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. 
• Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
• In another bowl, whisk together pumpkin puree, milk, egg and vanilla. 
• Pour mixture over dry ingredients 
• Stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. 
• Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. 
• Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. 
• Then cut each each rectangle into two triangles, making 8 triangles
• Place scones onto prepared baking sheet. 
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• To make the glaze, combine confectioners’ sugar and milk. 
• Whisk until smooth. 
• If the glaze is too thick, add more milk as needed; set aside. 
• To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
• When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
• Allow glazes to set before serving.

Lemon Cream Cheese Scones

Absolutely yummy. Thank you Bernideens Tea Time

2 1/4 cups flour

1/4 cup sugar 

zest of 1 large lemon,

2 tsp baking powder

1/3 cup firm butter

4 oz cream cheese

1 egg

3/4 cup buttermilk or heavy whipping cream 

1/4 cup lemon juice

• Preheat oven to 400 degrees. 
• Combine flour, sugar, lemon zest, baking powder.  
• Using a kneader, cut in butter.  
• In a small bowl combine cream cheese, egg and buttermilk and lemon juice 
• Combine into flour mixture and make dough ball.
• Roll out dough on a floured surface with a rolling pin which has also been floured. 
• Cut these scones with small scone cutters.  
• Bake on ungreased baking sheet about 13 minutes and remove from sheet. 
• Serve warm with lemon curd and clotted cream

Apple Pie Scones

These Apple Pie Scones are the perfect Fall morning breakfast and they're even more moist than most scones. Thank you Real Housemoms

2 C flour
⅓ C sugar
1 Tbsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ C cold butter, cubed
⅔ C apple pie filling, smashed
¾ C heavy cream

• In a large bowl, whisk together flour, sugar, baking power, cinnamon and nutmeg
• Work in butter using a pastry blender
• In a med bowl, whisk apple pie filling and cream: stir into flour mixture
• On a lightly floured surface, shape into an 8-inch square {it will be sticky}
• Cut into 16 triangles and bake on a baking sheet at 400* for 20 min.
• Brush with melted butter and sprinkle with sugar, if desired

Black and Red Raspberry Vanilla Scones

Delicate and sweet, these vanilla scones with lots of black and red specks from the fresh raspberries are a great treat. Thank you Roxana's Home Baking



2 cups all purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter, diced

1/4 cup International Delight Vanilla Coffee Creamer

1/2 teaspoon vanilla paste

4 oz fresh raspberries

• Heat the oven to 400F.
• Line a baking sheet with parchment paper, and set aside.
• In a mixing bowl, combine the flour, sugar, baking powder and salt.
• With a pastry cutter, cut in the cold butter until the mixture resembles breadcrumbs.
• Pour in the coffee creamer and vanilla paste.
• Give it a gentle stir.
• Add the raspberries and mix until dry ingredients are moistened.
• Turn the dough onto the prepared baking sheet (optional, you can sprinkle some flour onto the parchment paper) and shape the dough into an 8" disk.
• With a sharp floured knife, cut the dough into 8 wedges.
• Bake in preheated oven for 25 minutes.
• Remove from the oven, let cool on the baking sheet and enjoy. 

Carrot Raisin Scones

Delicious treat for breakfast, brunch or just a snack throughout the day. Thank you Real Housemoms

1 cup Greek yogurt
1 tsp baking soda
1 tsp vanilla
4 cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
1 tsp salt
2 tsp ginger
⅛ tsp nutmeg
1 cup of butter, cut into pieces and kept VERY cold
2 tsp orange zest
2 egg, beaten
½ cup honey
1 cup raisins
¾ cup carrots, shredded
¾ cup pecans, chopped
1 tsbp water
2 tbsp granulated sugar

• Preheat oven to 350 degrees
• Lay the shredded carrot on paper towels to dry off the excess moisture
• In a med bowl combine yogurt, baking soda and vanilla 
• In a large bowl combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg
• Add in butter and cut in using a fork or pastry cutter, until it’s the size of little peas
• Add in the orange zest and pecans
• Beat 1 egg and honey together
• Pour the egg mixture and the yogurt mixture into the flour
• Add the carrots, and raisins
• Mix everything together until all combined, hands work best.
• Remove from bowl and place on a slightly floured surface
• Form into a loaf shape about 9 inches by 3 inches (this doesn’t have to be exact)
• Slice into three equal pieces
• Press each piece into about a 1 inch thick circle
• Slice each circle into 6 pieces and place onto a baking sheet
• Beat the remaining egg and water together
• Brush on the tops and sides of the scones and sprinkle with the the 2 tbsp sugar
• Bake for 25 to 30 minutes or until the tops are golden brown

Cinnamon Scones

Thank you Moms Pantry Kitchen

2 tbsp flour

2 tbsp brown sugar

2 tbsp butter, melted

1/2 tsp cinnamon

2 cups flour

1/4 cup brown sugar, packed

2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

6 tbsp butter, chilled

2/3 cup buttermilk

1 tsp vanilla

1/2 cup cinnamon chips

egg or milk

sugar

• In a small bowl, combine the flour, brown sugar, melted butter and cinnamon together, then set aside.
• In large bowl, mix together the next 5 ingredients. 
• Cut in the butter with a fork or pastry blender until it resembles coarse meal.
• Make a well in the center of the dry ingredients and add the buttermilk and vanilla. Mix together. 
• Using your hands, add the set aside ingredients and the cinnamon chips. 
• The dough will come together nicely.
• Place the ball of dough on to a greased cookie sheet. 
• Form it in to an 8 or 9 inch round and score into triangles (8 pieces) 
• Brush the dough with egg or milk and sprinkle with sugar. 
• Bake at 400F for 20 minutes, or until the scones are golden brown 

Lemon Berry Cream Scones

Sweet, fluffy, light, moist with a hint of lemon. Thank you Mighty Delighty

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 to 1 1/2 cups Heavy Cream
1/3 cup  Fresh Blueberries
1 1/2 tsp Grated Lemon Zest

Lemon Glaze:
2 Tbsp Lemon Juice (About half a lemon)
2 Tbsp Milk.
1/4 cup Granulated Sugar
1/2 cup white chocolate chips
Lemon zest for garnish (optional)

• Preheat your oven to 400 degrees. 
• Combine the sugar, flour baking powder and salt and make a small well in the middle of the mixture. 
• Add your heavy cream, lemon zest and blueberries to the well and combine. 
• The mixture should be crumbly and not mixed smooth. 
• Spoon onto a parchment lined baking sheet. You can shape them up a little if you like.
• Bake for 15 minutes. When they are done they will have a golden brown colour to the tops. 
• Cool completely before adding the glaze drizzle on top.
• To make the glaze..In a small sauce pan add your milk, lemon and  sugar. 
• Stirring the entire time bring mixture to a boil and pour over the white chocolate chips and whisk until melted.
• Using a spoon drizzle over the top of each scone.

Blueberry Scones with Lemon Sugar Topping

These fruity scones are perfect for afternoon tea. Thank you Pink Recipe Box

2 cups flour

¼ cup brown sugar

1 tablespoon baking powder

¼ teaspoon salt

Zest of ½ lemon

½ cup cold butter chopped into small cubes

1 egg, lightly beaten

½ cup milk

½ cup blueberries fresh, frozen or dried

Topping

Zest of ½ lemon

Juice of 1 lemon

4 tablespoons sugar

• Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.
• Rub the butter in with your fingertips until you have a mixture that looks like breadcumbs
• Pour the milk, egg and blueberries into the bowl and mix until just combined, 
• Separate your dough into 8 pieces and roll each one into a ball. 
• Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spread-out – they will bake outwards.
• For the sugar topping, rub together the lemon zest, juice and sugar. 
• Brush a little milk over the tops of the scones then sprinkle on the sugar topping. 
• Press it down with your finger tips to make sure it sticks.
• Bake for around 20 minutes or until the scones are golden brown. 
• Leave to cool slightly on a wire rack and serve whilst warm.