{"id":7098,"date":"2014-04-26T10:48:03","date_gmt":"2014-04-26T02:48:03","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=7098"},"modified":"2014-04-26T22:10:53","modified_gmt":"2014-04-26T14:10:53","slug":"yummy-baked-scones-with-herbs-loads-of-cheese","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=7098","title":{"rendered":"Yummy Baked Scones With Herbs &#038; Loads Of Cheese"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7101\" alt=\"Cheese &amp; Herb Scones 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/03\/Cheese-Herb-Scones-2.jpg\" width=\"650\" height=\"563\" \/><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7102\" alt=\"Cheese &amp; Herb Scones\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/03\/Cheese-Herb-Scones.jpg\" width=\"650\" height=\"491\" \/><\/p>\n<p style=\"text-align: justify;\">I used to drool at the variety of scones available at the Tesco and Sainsbury&#8217;s supermarkets in Durham &#8211; cheese, cranberry, sultana, plain, herbs etc. They came in all shapes and sizes too &#8211; round, hexagonal, triangular and sometimes squarish as well. One scone per day was all it took to make me a happy maiden at lunch. Those were the good old days&#8230;<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Perhaps if I looked hard enough, I would be able to find a pack or two of such scones at the local Cold Storage supermarkets as well. But nothing beats eating these fluffy buns right out of the oven. Since I have already baked the sweet version once before, it was therefore not difficult to decide to bake a savoury one this time round.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Plain flour: 900g (about 7 cups) + extra for kneading<\/li>\n<li style=\"text-align: justify;\">Baking powder: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Baking soda: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: 3 tsp<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Salted butter: 250g (2 sticks), cubed<\/li>\n<li style=\"text-align: justify;\">Egg: 4<\/li>\n<li style=\"text-align: justify;\">Milk: 1 cup + extra for glazing<\/li>\n<li style=\"text-align: justify;\">Grated cheddar cheese: 400g (about 4 cups)<\/li>\n<li style=\"text-align: justify;\">Dill: 2 stalks, finely chopped<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 210 degrees Celsius. Line baking tray with greased paper.<\/li>\n<li style=\"text-align: justify;\">Sift flour, baking powder, baking soda and salt into a mixing bowl. Stir in pepper.<\/li>\n<li style=\"text-align: justify;\">Add in butter. Use fingers to rub butter with flour till bread crumbs form.<\/li>\n<li style=\"text-align: justify;\">In another bowl, beat eggs and milk together for 1 min.<\/li>\n<li style=\"text-align: justify;\">Add egg mixture into flour mixture. Whisk together quickly using a fork.<\/li>\n<li style=\"text-align: justify;\">Add in cheese and dill. Mix quickly till just combined. Do not over-mix.<\/li>\n<li style=\"text-align: justify;\">Knead dough on a floured surface. Consistently pat the sides and top with flour to smoothen it. Roll out to about 1 inch thick.<\/li>\n<li style=\"text-align: justify;\">Cut out the scones using a circular metal cutter or a small cup.<\/li>\n<li style=\"text-align: justify;\">Place on baking tray. Glaze with milk.<\/li>\n<li style=\"text-align: justify;\">Sprinkle more cheese and dill on top of scones if desired.<\/li>\n<li style=\"text-align: justify;\">Bake 13 min till browned and risen.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/03\/Cheese-Herb-Scones-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7101\" alt=\"Cheese &amp; Herb Scones 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/03\/Cheese-Herb-Scones-3.jpg\" width=\"650\" height=\"480\" \/><\/a><\/p>\n<p><em><strong>Trick<\/strong><\/em>:<\/p>\n<ul>\n<li>Try baking these scones in small ramekins to serve your guests!<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">As I&#8217;ve mentioned in the previous post (link below), there are many different scone recipes out there, with some using self-raising flour in place of baking soda and baking powder, while others using buttermilk or yoghurt instead of plain milk. Use your own discretion, according to what&#8217;s available at your local market, to create your very own version of cheese scone!<\/li>\n<li style=\"text-align: justify;\">This combination of ingredients is definitely much better than my previous attempt of &#8216;<strong><a title=\"Rum &amp; Raisin Scone For An English Tea Time Snack\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=2691\" target=\"_blank\">Rum &amp; Raisin Scone For An English Tea Time Snack&#8217;<\/a><\/strong>; the scones are softer and look a lot more presentable too!<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n18 large scones<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=7098\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I used to drool at the variety of scones available at the Tesco and Sainsbury&#8217;s supermarkets in Durham &#8211; cheese, cranberry, sultana, plain, herbs etc. They came in all shapes and sizes too &#8211; round, hexagonal, triangular and sometimes squarish &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=7098\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[46,105],"tags":[229,173,353,207],"class_list":["post-7098","post","type-post","status-publish","format-standard","hentry","category-bread","category-english","tag-baked","tag-cheese","tag-herbs","tag-scone"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7098"}],"version-history":[{"count":25,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7098\/revisions"}],"predecessor-version":[{"id":7259,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7098\/revisions\/7259"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}