Wednesday, January 7, 2015

Savory Cheddar Cheese Scones | Eggless Baking

Scones are like a quick bread and are perfect for baking in a pinch. Last weekend I made two breads - the cinnamon rolls and a vegetable bread. Both moved really fast and last night I knew I'd need another batch for the week. So instead of starting another batch of yeast bread I decided to make savory scones. Quick baking, a tasty bread that can be eaten warmed with butter, turned into a delicious sandwich, or even dunked in hot soup at dinner.

The scones in this recipe are delicious Cheddar Cheese scones. I used about a 40-60 breakup of all purpose flour and whole wheat flour in the recipe. This gives the scones a better texture and a great flavor. Generally fresh cream or buttermilk is used in kneading scones, but I some sour cream lying in the refrigerator that needed to be used up and so I used that. Result: fabulous scones at every level - texture, taste, softness all were great.

3/4 cup all purpose flour
11/2 cup atta (whole wheat flour)
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 tbsp unsalted butted, chilled
3/4 cup milk, cold
1/4 cup sour cream
1/4 cup cheddar cheese, chopped fine

  1. Sift all the dry ingredients together.
  2. Chop the butter into small pieces, then rub them into the flour mix using the tips of your fingers.
  3. Once the butter is blended into the flour, and flour begins to resemble breadcrumbs, add the cold milk and sour cream. Throw in the cheese bits.
  4. Bring the ingredients together to make a dough. Knead well for 5 minutes. 
  5. Roll the dough out to about an inch think and into a square.
  6. Cut into 8 triangles. Place on a prepared baking tray.
  7. Preheat oven to 450 F. Place the tray in the oven and bake for about 15-25 minutes or until they have risen and are well browned at the top.
  8. Remove from the oven and cool on the tray.
  9. Enjoy warmed with butter.

Nut free recipe

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