Savoury Cheese Scones. Quick, Simple, & Delicious.

hello again my name's John I'm a retired cook from the northeast of England in the UK and welcome to my latest video recipe and in this one I'll show you how we make these moish Savory cheese guns they're quick they're cheap and simple to make soft light and extremely tasty they're traditionally served warm with lashings of butter accompanied by a nice cup of tea and it's another one of our customers all-time favorites definitely something the whole family would enjoy you can view the ingredients list and full written method for this recipe on the recipe page on the Channel's website I'll leave a link in the description under the video or you can click on the eye icon top right of the screen to take you directly to the recipe page I'd also like to thank my patreon PayPal and super thank supporters for their very kind help in producing these tutorial videos your amazing financial support really helps with ever increasing equipment ingredient and editing software costs I'll be giving you all a name splash and Shout out a little later in the video okay let's get on with today's recipe right I'll begin by mixing the dry ingredients together now I'm using self- raisin flour for this recipe which already contains some baking powder but if you're using plain or allpurpose flour you'll need to add an extra 2 teaspoons of baking powder to the recipe and the first to go into the flour is the baking powder next is the one teaspoon of English mustard powder this next one is optional the turmeric adds a nice flavor but also helps with that Vivid yellow color and apparently it's extremely good for you okay using my trusty wooden spoon handle I'll mix that together you'll notice I've got 1/4 taspo spoon of salt on the ingredients list but you only need to add that salt if you're using unsalted butter now I'm using salted butter so I'm not add in any extra salt to mine okay sift all of these dry ingredients through a fine save into a large bowl and if there's any lumps of anything left at the end just push it through with your fingers time to add the dice butter make sure that your butter is called for this and diced small approximately half in cubes Now using your fingers rub the butter into the flour until it resembles fine breadcrumbs if you wanted to you could use a food processor to do this pot but by the time you get your machine out use it wash it put it away it works out much quicker doing it by hand in real time this took me around 3 and 1/2 minutes from adding the butter once that's done you can add your greater cheddar cheese now I'm using two types of cheese strong mature white cheddar for extra flavor and red leester for the color and that's equal quantities of both you'll also need a little extra cheese for topping off the scon and a little goes on the bottom under the scone too simply tip that into the mix and gently fold it in time to add the only wet ingredient in this recipe and that's the 120 g or 120 Ms of milk now you can use full or half fot milk entirely up to you pour it over the dry ingredients as shown Now using something like an ordinary dinner knife start cutting it together until all the liquid is combined with the flour once the milk is incorporated into the flour start bringing it together with your hands it'll seem a little dry at first but don't be tempted to add any extra liquid if you've added the exact correct amount it will come together soon as you feel it's all together stop don't overwork this dough it's supposed to be a little crumbly as you can see in mine now form the dough into a rectangle to make eight scon the same size as mine you'll need a 6 cm or 2 and 1/2 in scone cutter you'll also need a greased baking tray the size of the tray that I'm using is on screen before going any further preheat your oven to 200° C that's 390 F on gas Mark 6 dust the bench with a little flow and add a little flower to the door too now using a rolling pin very lightly roll it out into approximately 18x 13 cm that's a 7x 5 in rectangle and it needs to be 2.5 cm or 1 in thick and if you're interested we have these handy little rolling pins in the store now once you have the initial rectangle rolled out you should be able to cut six scon from this first shape and there's the first one cut a work of [Music] art and if you want wondering what that little gimbal camera is sitting at the bottom of the frame for well apparently it works much better if you press the record button now gently fold the scrap pieces together and that should get you another two scun at this size now you don't have to use a scun cutter like this one in fact you can cut these into square scans if you prefer back in the early 60s my mother used to cut these into triangles this next step is optional figure out where your scon are going to sit on the tray and place a little greater cheese down now this will result in a nice toasted cheesy base to the scon place all eight scorns on top of the cheese on the tray brush a little milk on the top of each scone don't use egg wash this it goes way too dark in the oven and I've actually remembered to press record this time and for more cheesy flavor and decoration you can add a little gr cheese to the top of each skone but not too much putting too much cheese on top of the gone will prevent it from rising properly in the oven and that's it time to get them into the preheated oven once they're in you can set your timer for 15 minutes and while those are baking I hope you don't mind if I give my four recipe books a quick shout out the books have lots of our favorite recipes from our work kitchens in them and also book four in this series is totally dedicated to bread recipes also the skeleton style oven gloves now supporting our company name are also available too just check out the link in the description box to our website store if you're interested in any of these [Music] items right that 15 minutes is up and it's time to get them out of the oven AR they're looking wonderful they've risen very well they feel light in the hand and the aroma of that toasted cheese is amazing I'll let them cook off on the wire rack for a few minutes and when I come back I'll let you see what they're like on the inside and have a little taste okay it's been about 10 minutes time to cut one open and have a try and before you say it in the comments these are nothing like American biscuits different recipe Al together and remember when we put the cheese on the tray that's what it looks like when it's baked time to try a piece with some of my home homemade butter and if you're interested on how to make butter at home I'll leave a link in the description box below straight in for a big bite everyone should be able to make a good scone and those are absolutely delicious so tasty and so so easy to make nothing better with a nice cup of tea hope you all give these a try and the kids love them too I'm sure your whole family will give these a big thumbs up and as promised at the beginning of the video here is the latest list of my patreon PayPal and super thank you button supporters and they are John Anderson Peter Stewart tashika BYU jens's K 3250 Meg felin Judy Murray Steven gatley Francis Thomas Pinto Maggie Donaldson 8432 Renee jenset wisam Sab 9841 and there also one who wishes to remain anonymous thanks very much guys I really to appreciate all that you do in supporting the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the Bell icon next to the Subscribe button on my channel page and by doing that you'll be automatically notified every time I upload a new video and in the meantime here's a few of my other videos and playlists that you may want to watch so until the next time be safe in your kitchen and bye for now oh

Channel: John Kirkwood

Views: 332,232

Keywords: ASMR, Cheese scones, scones, cheese, Butter, Cheddar Cheese Scones, bake, Scones, flour, Flour, Bake, Salt, Water, Scraper, Oven, Baking, Bowl, Whisk, baking, Milk, baking powder, Mature Cheddar Cheese

Id: qCVFiOm_LWc

Length: 10min 32sec (632 seconds)

Published: Mon Oct 23 2023