Amazing Parmesan Chive Biscuits
These sky-high Parmesan Chive Biscuits from the fall chapter of MY BOOK are cheesy, buttery and delicious! They go well with everything are just about perfection out of the oven with a pat of butter. Thanks SO much to everyone who's already ordered a copy, and if you haven't grabbed one yet you can use the links below!
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Eggless Savory Scones
These Eggless Savory Scones are one of the best appetizers you can prepare for a friend gathering. Buttery, with a crispy crust and a soft crumb, filled with matured cheddar cheese, onion and ham for an amazing flavor combination, these eggless savory scones are simply hard to resist. Making these cheese scones recipe from scratch is very easy and quick and a true delight for your taste buds.
To print the recipe check the full recipe on my blog:
#egglesssavoryscones #egglessscones #howtomakescones
Ingredients
Makes about 8 servings
2 cups (250g) flour
2 1/2 tsp (10g) baking powder
1 tsp (5g) sugar
1/2 tsp (3g) salt
1 tsp (3g) garlic powder
5 tbsp (70g) cold unsalted butter, cut into small cubes
3/4 cup (200g) buttermilk, cold
1 cup (100g) matured cheddar cheese, grated
1/4 cup green onion, chopped
3.5 oz (100g) ham, cut in small pieces
Olive oil, for brushing
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How to Make Cheese and Chive Scones | Easy Scone Recipe
A savoury take on the classic sweet treat our ProCook Cheese and Chive scones are easy to make and a best enjoyed warm with a little bit of butter. Whether baked to enjoy at home or share with friends, we guarantee people will be coming back asking for more!
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Watch how easy it is to make Savoury Cheese Scones #recipe #scones
Full Recipe:
Scones are usually eaten with butter or jam but these double cheese scones are just as good eaten on their own. The combination of Parmesan and matured sharp Cheddar cheese gives an extra flavour to the usual cheese scones. Best eaten warm with your favorite cup of tea.
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The Best Cheese Scone Recipe Ever
Please view the updated version of this video :
A truly great scone is light and fluffy on the inside, and crusty on the outside. Its the contrast of texture that makes it great. You cant achieve this with just a recipe, its all about technique.
Major thanks to Jamila at Funicular for providing 1 on 1 training.
Chapters
00:00 Start
00:35 flour
00:59 butter
01:33 milk
02:44 placement
03:20 dont microwave
03:45 start, adding 200g flour
03:59 adding baking powder
04:25 adding salt
05:06 sifting
05:40 herbs
06:22 adding butter
07:05 mixing butter
07:53 adding cheese
08:33 adding milk
10:12 weighing 110g balls
11:38 top with cheese
12:07 results
12:47 Lavender Scones
4 cheese scones
200 g standard grade plain flour
2.5 tsp baking powder
1/8 tsp salt
Pinch cayenne
40 g butter
60 g cheese (tasty)
Small amount of finely chopped rocket or parsley, or garlic chives
180 ml milk
28 g cheese for top
Make 110g balls
Directions:
Toss flour, salt, cayenne, herbs
Grate butter
Cut together using two knives
Cut to coarse texture
Add cheese, cut
Toss
Add milk, mix as lightly as possible until just no dry flour. Should be tacky. Do not over work. You want as much milk as you can get in and still form a tower.
Cover tray with baking paper
Weigh 110g spoonful's at a time
Stack in a tall tower
Place with 2 cm gap min
Top with grated cheese
Bake for 24 mins no higher than 180c. The temperature of Maillard reaction (browning) is 140-180c. Temperatures higher than 180C can cause acrid flavours. Best to test your oven with a thermometer. Avoid fan bake, or use lowest setting possible.
Test for cooked by gently poking. If it bulges out the far side, it needs another 4 mins
Rest 10 mins before eating
4 Lavender scones
230 g standard grade plain flour
4 tsp baking powder
1/8 tsp salt
1 tbsp. sugar
1.5 tsp dried culinary lavender buds, or 3 tsp fresh flower buds
46 g butter
205 ml milk
To serve:
- spread with Damson Plumb Jam (or raspberry etc)
- whip 125 ml pure cream with 0.5 tsp Organic Vanilla Bean Paste and dollop on top
Date scones 8
10 medjool dates 200g, rough cut
1 Seville orange all the skin chunky zested
Soak the dates and zest in the orange juice overnight in the fridge.
2 pinches cinnamon
1 Pinch cloves
1 pinch salt
top with demerara sugar
6 cheese scones
300 g standard grade plain flour
3.75 tsp baking powder
1/4 tsp salt
Pinch cayenne
60 g butter
90 g tasty cheese
Small amount of finely chopped rocket or parsley, or garlic chives
270 ml milk
42 g cheese for top
8 cheese scones
400 g standard grade plain flour
5 tsp baking powder
1/4 tsp salt
Pinch cayenne
80 g butter
120 g cheese (tasty)
Small amount of finely chopped rocket or parsley, or garlic chives
360 ml milk
56 g cheese for top
15 cheese scones
750 g standard grade plain flour
9.375 tsp baking powder
1/2 tsp salt
Pinch cayenne
150 g butter
225 g cheese (tasty)
Small amount of finely chopped rocket or parsley, or garlic chives
675 ml milk
105 g cheese for top
FAQ
FLOUR
High Grade Flour: does NOT mean higher quality, it’s actually to do with the amount of gluten in the flour. If you’re baking bread or dense cakes, gluten gives elasticity to dough and helps your bread to rise and be the right density. If you use High Grade flour with your scones, you will find it easier to to make a scone with height, but it will be at the cost of the texture.
Standard Flour : has less gluten, is better for light pastries, cakes and SCONES, which call for a more delicate texture. Using the technique of stacking the scone in a narrow tower, you will achieve an acceptable height, and with less gluten you will have a much better all important texture. Another trick is once you've shaped your scones, chill them before baking. The final chill relaxes the gluten which yields a tender texture. It also cools the butter down again, which is how you'll get that flaky texture.
Use Standard Grade Flour for your scones.
Temperatures make a large difference in the reactions that take place and the resulting texture, flavour and colour.
It’s important to ensure you’re baking your scones at the temperature most suitable to take advantage of caramelisation and the Maillard reaction to achieve optimal tastes, texture, and overall look from both.
Fat rich scones are baked at a lower temperature than your regular run-of-the-mill yeast bread to ensure you get optimal results. If you use a thermometer – which you should, you should have an internal temperature range of 82 to 88 °C at the end of baking.
It is best to use a conventional oven when you are baking scones. If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional.
Turn the fan to the lowest setting.
BEST EVER! Ham Cheese Scones | SweetHailey
/ INGREDIENTS /
8 scones
310g(2 1/2cups) all-purpose flour
6g(3/4tsp) salt
1g(1/4tsp) ground black pepper
6g(1 1/2tsp) baking powder
70g(1/3cup) light brown sugar
115g(1 stick / 4oz) unsalted butter (cold)
1 egg
120g(1/2cup) plain yogurt
30g(2Tbsp) milk
130g(4.5oz) mild cheddar cheese*
100g(3.5oz) sliced ham
100g(3.5oz) scallions 쪽파
(You can add ~50g(1~2oz) more or less)
1. Grate the mild cheddar cheese, chop sliced ham and scallions.
2. Put the all-purpose flour, salt, ground black pepper, baking powder, light brown sugar, and unsalted butter in a bowl. Combine with using a scraper / fork / or your fingers until the mixture comes together in pea-sized crumbs, the texture is like wet sand.
3. Add egg, plain yogurt, and milk, then mix together until half of the dry ingredients are moistened.
4. Put grated cheddar cheese, chopped ham, and scallions. But don’t put all of them, save 1~2Tbsps each for the last touching. Using hand or spatula, fold until no flour is seen. Mix less as you can. Chill in the fridge about 30min ~ up to 24 hours.
5. Preheat the oven for 200C / 395F. Flatten the dough, about 3~5cm(1~2inch) thickness. Using a knife or scraper, cut the dough into 8 slices. Place scones on a lined baking sheet. Sprinkle some saved cheddar cheese, ham, and scallions. Bake for 18~20min, until golden brown. Eat before completely chilled.
*If you're using normal cheddar cheese, reduce the salt to 1/2 tsp.
*More fold you do, gluten disturbs crispness of scone.
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