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My review
Easy Cheese and Garlic Scones
1
ANGG
"This is my favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough."
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Ingredients
40 m servings 180Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
- Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
- Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.
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Reviews
Read all reviews 84103 Ratings
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Most helpful positive review
12/27/2006
This is a pretty good recipe, but it needed some tweaking. 2 tbps butter is WAY too little for scones--most recipes call for 6-8 tbps. I used 6. I also increased the cheese to 1 cup, and I used ...
Most helpful critical review
1/25/2008
I have worked as a chef for a few years and I am always keen to try new recipes. I was looking for a new cheese scone recipe. I came across this one and tried it. On the first attempt I was not ...
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1/25/2008
I have worked as a chef for a few years and I am always keen to try new recipes. I was looking for a new cheese scone recipe. I came across this one and tried it. On the first attempt I was not ...
12/27/2006
This is a pretty good recipe, but it needed some tweaking. 2 tbps butter is WAY too little for scones--most recipes call for 6-8 tbps. I used 6. I also increased the cheese to 1 cup, and I used ...
3/2/2007
Good! I used about 1/4 tsp of garlic pwdr instead of the clove. Also, didn't have self rising flour so I used reg. flour + 2 tsps. bkg pwdr and about a 1/4 tsp. more of salt. This is a very nice...
7/30/2007
These were really really good. I used 1/2 whole wheat and half white flour, adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese, and...
10/13/2001
The whole family loved these. They said they tasted very much like the cheese biscuits that they so like at Red Lobster. I used a round biscuit cutter instead of pie wedges.
9/25/2006
I make a very similar recipe with self-raising flour but use 4 tbls. of butter. I find that otherwise they are tough. Also use other herbs (basil, oregano, etc.). Hope this is useful to someo...
7/19/2009
I can't believe it, but I changed every ingredient in this recipe in some manner. I didn't have self-rising flour, so I used AP and added 2 tsp of baking powder. As per other reviewers, I used...