Discover the perfection of Bero Cheese Scones is a symphony of cheese, flour, and butter. Ready in just 35 minutes, this easy recipe yields 12 delightful servings. Savor the simplicity and warmth of these delectable scones.
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🤎 Why You’ll Love Bero Cheese Scones Recipe:
- Explosive Flavor: The marriage of strong cheddar, mustard, and chives creates a taste explosion.
- Quick Delight: Ready in just 15 minutes, perfect for last-minute cravings or unexpected guests.
- Flaky Perfection: The cold, grated butter ensures a flaky texture in every bite.
❓ What Is Bero Cheese Scones Recipe?
Bero Cheese Scones is a delectable treat made with a mix of all-purpose flour, baking powder, salt, mustard powder, cold butter, strong cheddar, chives, and milk. The result is golden-brown scones with a crispy exterior and a cheesy, flavorful interior.
🧈 Bero Cheese Scones Ingredients
- 2 cups all purpose flour plain flour
- 1 ½ tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon mustard powder ideally English, but not essential
- ¼ cup butter cold
- 4 oz strong cheddar strong/mature cheddar, coarsely grated (4oz = around 1 ½ cups)
- 1 tablespoon chives finely chopped volume
- ¾ cup milk
- 1 tablespoon milk to glaze
🥯 How To Make Bero Cheese Scones
- Warm the oven up to 425F/220C.
- In a bowl, mix the flour, baking powder, salt, and mustard powder together well.
- Add the butter to the bowl and cut it into small bits. Then, rub the butter into the flour mixture to make it look like coarse crumbs. You can also grate the butter into the flour and mix it in that way.
- Keep about 2 to 3 tablespoons of the cheese aside. Then, add the rest of the cheese and the onions to the flour and butter mixture and mix them all together.
- Mix in the milk until it just comes together, but don’t work it too hard. Usually, I start with a spoon or knife and then use my hands for a short time to bring everything together. It might be a little crumbly, but as long as it holds together when you press it, it should be fine.
- Is there a lot of flour at the bottom? You might need to add more milk, but only a little at a time.
- Spread the dough out on a lightly floured surface and gently press it into a slab that is about 1 inch (2.5 cm) thick. It’s okay if it’s not smooth.
- Cut the rounds close together with a fluted round cutter (I used one with a 7cm/2.7in diameter, but a little smaller will work too). This will keep the number of scraps to a minimum. When you cut the scones out, be careful not to turn the cutter.
- Place the scones, edges-apart, on a baking sheet or tray that has been lined with parchment paper. As soon as you’ve cut out as many as you can, gently press the scraps together and cut out more scones.
- Do this again and again until all the dough is used up. Brush the tops with the extra milk, and then sprinkle the cheese that you saved on top of that.
- After the oven is hot, bake it for about 15 minutes, or until the top is golden brown.
💭 Recipe Tips
- Flaky Perfection: Ensure butter is cold and grated into the flour for a flaky texture.
- Quick Mix: Don’t overwork the dough; a gentle mix is key for tender scones.
- Cheese Topping: Sprinkle reserved cheese on top before baking for an extra cheesy crust.
🍵 What To Serve With Cheese Scones?
Serve Cheese Scones with a Cream Cheese, Soup,Butter, Salad, Ham or Bacon, Herbed Cream Cheese, Jam.
🎚 How To Store Leftovers Cheese Scones?
- In the fridge: Store Leftovers Cheese Scones in an airtight container for up to 3 days.
- In the freezer: Store Leftovers Cheese Scones wrapped scones for for up to 3 months.
🥵 How To Reheat Leftovers Cheese Scones?
- In the oven: Place leftover cheese scones on a baking sheet and reheat for 5-7 minutes at 350°F.
- In the microwave: Place leftover cheese scones a damp paper towel over the cheese scones and reheat for 20-30 seconds.
- In the air-fryer: Reheat leftover cheese scones for 2-3 minutes at 350°F.
FAQ’S
How Can I Tell If The Cheese Scones Are Done Baking?
Cheese Scones are done when the tops turn golden brown, indicating a fully baked interior.
What Should I Do If The Dough Is Too Sticky?
If the dough is too sticky, gradually add more flour until it reaches a manageable consistency. Be cautious not to add too much at once to avoid over-drying the mixture.
How Can I Prevent The Scones From Spreading Too Much During Baking?
To prevent spreading, avoid overworking the dough. Cut the rounds close together using a fluted round cutter, and place them edges-apart on a baking sheet. Also, refrain from turning the cutter while cutting the scones.
Can I Use a Different Type Of Cheese for a Milder Flavor?
Yes, you can use a different cheese for a milder flavor. Experiment with your preferred type, adjusting quantities accordingly, while following the same recipe steps for optimal results.
Bero Cheese Scones Nutrition Fact
- Calories: 298kcal
- Carbohydrates: 27g
- Protein: 11g
- Fat: 17g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0.2g
- Cholesterol: 47mg
- Sodium: 388mg
- Potassium: 323mg
- Fiber: 1g
- Sugar: 1g
- Calcium: 336mg
- Iron: 2mg
Try More Recipe:
Bero Cheese Scones
Description
Discover the perfection of Bero Cheese Scones is a symphony of cheese, flour, and butter. Ready in just 35 minutes, this easy recipe yields 12 delightful servings. Savor the simplicity and warmth of these delectable scones.
Ingredients
Instructions
- Warm the oven up to 425F/220C.
- In a bowl, mix the flour, baking powder, salt, and mustard powder together well.
- Add the butter to the bowl and cut it into small bits. Then, rub the butter into the flour mixture to make it look like coarse crumbs. You can also grate the butter into the flour and mix it in that way.
- Keep about 2 to 3 tablespoons of the cheese aside. Then, add the rest of the cheese and the onions to the flour and butter mixture and mix them all together.
- Mix in the milk until it just comes together, but don’t work it too hard. Usually, I start with a spoon or knife and then use my hands for a short time to bring everything together. It might be a little crumbly, but as long as it holds together when you press it, it should be fine.
- Is there a lot of flour at the bottom? You might need to add more milk, but only a little at a time.
- Spread the dough out on a lightly floured surface and gently press it into a slab that is about 1 inch (2.5 cm) thick. It’s okay if it’s not smooth.
- Cut the rounds close together with a fluted round cutter (I used one with a 7cm/2.7in diameter, but a little smaller will work too). This will keep the number of scraps to a minimum. When you cut the scones out, be careful not to turn the cutter.
- Place the scones, edges-apart, on a baking sheet or tray that has been lined with parchment paper. As soon as you’ve cut out as many as you can, gently press the scraps together and cut out more scones.
- Do this again and again until all the dough is used up. Brush the tops with the extra milk, and then sprinkle the cheese that you saved on top of that.
- After the oven is hot, bake it for about 15 minutes, or until the top is golden brown.
Notes
- Flaky Perfection: Ensure butter is cold and grated into the flour for a flaky texture.
Quick Mix: Don’t overwork the dough; a gentle mix is key for tender scones.
Cheese Topping: Sprinkle reserved cheese on top before baking for an extra cheesy crust.