Discovered you fair recently and you have been a God send. After working for some 50yrs I retired a few years ago. My beautiful wife of 43yrs decided to carry on. So I am now responsible for her dinner at work and her tea at home. I never realised how difficult it can be to have a good mixture of meals. I will be trying this one and wanted to thank you for all your video's which are a boon to me and my cooking. I wish you a happy New Year and hope that you and your family are safe and healthy.... Mark
Mustard powder is the magic ingredient in cheese breads and sauces. If you’ve never tried it, green onion, chive, or similar soft green alliums are delicious in cheese biscuits (American biscuits, I mean) and I’m sure would work well in these scones. You can also brush a little melted garlic butter over the top after baking.
they look fab cheryl - going to make them to go with my tomato and red pepper soup tomorrow - just a thought but do you think i could add some chopped spring onions to them ? take care XX
This is scary lass, i was going through my mums hand written recipes last night looking for her cheese stick recipe...But found her cheese scone one too...Dumfries style, basically the same as yours...wow. Also used to go to Dunure a lot in the early days, used to launch ma wee fletcher ski boat in the harbour there with my friends, Colin Carrick from Dunure, and Cameron and Denise from Maybole, great times, i currently live in Thailand , expat Doonhamer for 15 years
Dear Cheryl, listening to you every week is like a very short but much-anticipated visit with a dear friend who brings the added bonus of food advice. Thank you for being you!
Thanks Cheryl, I'll definitely try these. A "friend" described my last batch of cheese scones as "ninja throwing muffins", but these look gorgeous so I'm encouraged to have another go 💗
The texture is the biggest difference between scones and biscuits. Biscuits are very fluffy and soft. It’s mostly just flour and lard because that was all they had back in the day. These look delicious btw.
never eaten any biscuits with lard (am vegetarian), but I suspect that used to be true, especially in the South. I tend to think with lard is pretty rare now, save for those angling for a heart attack ASAP.
Aw, they look so delicious. I'd love to try them, not saying they'll turn out anything as good as yours, mind you.😄 My eldest son loves anything cheesey, mac and cheese is his favourite. So, looking forward to your revised recipe.👍
I love your recipes all of them. I now make the traditional Scottish pie. My hubby is Scottish apart from haggis what else would you suggest for Burns night?
Okay, first, those scones look DELICIOUS. I must make them, and soon! Thank you, thank you, thank you for the recipe. Second, as my roommate pointed out, you could have cut the wee scraggy one open to show us the interior of the scone. Then you could have eaten it----ahem, taste-tested it for quality control. After all, that is the point of the wee scraggy one, isn't it?
Scones can take a bit extra baking powder to whats already in self raising flour. My very old cookbook says 3 cups of flour and 41/2tsp baking powder. Similar ratio to this recipe.
Oh I love cheese scones, possibly my favourite baked good. I sometimes make really big ones & use them in place of morning rolls. Like mine with a plate of Scotch broth or using them as cobbles on beef stew or mince. For a wee change I sometimes make them with crumbled goats cheese & cranberries, they go well together.
See, US biscuits are used in all those ways. We just call them other things..same basic recipe and same basic uses. Sorry, this is one of my weird cultural differences triggers cuz it is just not. Maybe it's just an English thing. I dunno.
@@staceyn2541 Being Scottish I can't speak for the English 😁 I don't mind that you have different names for it, thought to come from bannocks [bannach in Scots Gaelic] & scone was a single serving or slice from a bannach. American biscuits tend to have buttermilk as an ingredient which we don't tend to use here. I think it's nice that there are food traditions that are carried on in other places...we just have to expect that there will be changes over time. I do like your "biscuits & gravy" & "Shit on a shingle" which is pretty similar. Nice cheap, tasty foods that are quick to make & fill you up.
@@Getpojke Correct, scones use cream, and biscuits use buttermilk or regular milk. But you're both correct in that they're used in similar ways. That's so funny, lol, SOS was one of my father's favorites... probably left over from his army days. I remember my mother making it for him. As much as I like sausage I don't remember ever trying it, though
My friend in Stirling made the most amazing scones I’ve ever had…the flour in the states just isn’t the same, so I haven’t been able to recreate them. I miss a good scone! Thanks for sharing this lovely recipe. It brings back wonderful memories of the time I spent in Scotland ❤️
@@kellywasson4491 I’m not sure, I just noticed that the flour I used in the UK (regular all-purpose) bakes differently than the typical all-purpose flour in the states. My guess is it’s something with the gluten, but I’m not sure 😊
I've found that if I allow the dough to sit for about 10 minutes covered with a towel, after I form into a ball, that dough is much easier to work with. Allowing it to rest allows the flour to hydrate
Well I made a batch of your Cheese Scones. Used same measures and ingredients although I did add extra Paprika. And used a New Zealand Grated Edam cheese and Grated Tasty Cheever . I didn’t weigh out the cheese as the more cheese the better for my taste. I cooked on fan assist for 20 minutes at 170 c. Just turnt tray around after 10 minutes. Absolutely Yummy.
I agree mustard powder lifts cheese scones and cheese straws ... I'm a bit of a mustard freak and spread some in my cheese sandwiches by way of a change from Marmite! Just can't help myself!
I just tried these and they turned out great! I changed a couple of things slightly. I rubbed the butter in to make breadcrumbs instead of using grated butter and I didn't have any mustard powder, so I used curry powder instead. I like things quite spicy anyway! Thanks for the tip about not wiggling the cutter, I used to do that any time I've made scones before and yes, they often went lop sided, so maybe that's what I was doing wrong. This time they were perfectly cylindrical!
Thank you, Cheryl. These look so delicious. I make mine very similarly, going to add mustard next time. Thanks for that idea. Watching your video I wondered if scones could be made using fine oatmeal... perhaps I'll give it a try... 🙋🏻♀️ Slàinte from Bavaria
Just made these right now to go with tomato soup. Delicious and very simple. Look far more impressive than they are compared to the work that went in to them. I maybe made mine a little thinner just out of greed to make as many as possible lol but will certainly be making them again and will know better next time xx
My god daughters bf has never had a home made mac and cheese, eats the blue stuff. They are coming to stay and not only will he taste it, but cook it. Thanks Cheryl 😊
We do call these biscuits in the States. There is a seafood restaurant chain here that serves "Cheddar Bay Bisciits", very similar to this but with garlic powder added in. Very good with a salad or soup.
Just making these now using your recipe, they're in the oven. Never used the grated butter method so interested to see what they are like. I've only made scones a couple of times and seeing yours I think I was rolling them too thin.
As a subscriber, i haven't heard from you in a long time! Glad you're OK! I spent a month in Scotland back in June of 2000. Awesome country and incredible people. Infact, i cried when i had to fly back to America. Never felt SO much like i had finally come home I went with friends from Scotland but hadn'tbeen back in years. Their cousin, Lindsay Ross, owned a B&B up in Forres (excuse spelling) at a place called Tourmor (Tormour?) But some of the foods i had, i made a mental note so i could make them at home. So your channel is very special to me❤ Thanks for the continued recipes!!❤
Just made our first batch, we trippled the recipe and used 3 oz of various leftover Thanksgiving Day cheeses and and 6 oz of cheddar. They are in the oven. Ours will go with bacon and eggs for Sunday breakfast :)
Amazing! I made cheese scones the other day funnily enough. Did the gluten-free version, and they turned out more or less the same as "normal" cheese scones. I made the latter at Christmas last year but they weren't very cheesy (even though I followed the recipe and used mature cheddar) were huge and puffed up. But the gluten-free ones and yours had the texture I prefer. Next time I'll grate the butter - good tip - and add the mustard and paprika.
Discovered you fair recently and you have been a God send. After working for some 50yrs I retired a few years ago. My beautiful wife of 43yrs decided to carry on. So I am now responsible for her dinner at work and her tea at home. I never realised how difficult it can be to have a good mixture of meals. I will be trying this one and wanted to thank you for all your video's which are a boon to me and my cooking. I wish you a happy New Year and hope that you and your family are safe and healthy.... Mark
Thank you so much...I love cheese scones but struggle find them and treacle scones in West Yorkshire .
Mustard powder is the magic ingredient in cheese breads and sauces.
If you’ve never tried it, green onion, chive, or similar soft green alliums are delicious in cheese biscuits (American biscuits, I mean) and I’m sure would work well in these scones. You can also brush a little melted garlic butter over the top after baking.
they look fab cheryl - going to make them to go with my tomato and red pepper soup tomorrow - just a thought but do you think i could add some chopped spring onions to them ? take care XX
That sounds wonderful!
. But then I'm thinking of biscuits and not scones so who knows?
That is a great idea !!
I love cheese scones split and spread with butter. I wish I had a couple of these tonight to have with homemade veggie soup. Yummy 😋
They look delicious!! No self raising flour sadly in darkest Slovakia so hopefully they’ll work with plain flour and baking pooder;)
Yes, use the same amount of baking powder that you would use for biscuits!
Commercial self raising flour is just flour and baking powder with a tiny weeny bit of salt. Not something special.
Lovely Cheryl. I try Xx👍👍🏴🏴🏴
These look really nice, my son Steven loves scones and loves cheese so it's a win win for him :)
Thank you for this recipe :)
Shredding that ice cold butter really does speed up the process! Something I don’t think about, but should! 😁
This is scary lass, i was going through my mums hand written recipes last night looking for her cheese stick recipe...But found her cheese scone one too...Dumfries style, basically the same as yours...wow. Also used to go to Dunure a lot in the early days, used to launch ma wee fletcher ski boat in the harbour there with my friends, Colin Carrick from Dunure, and Cameron and Denise from Maybole, great times, i currently live in Thailand , expat Doonhamer for 15 years
Dear Cheryl, listening to you every week is like a very short but much-anticipated visit with a dear friend who brings the added bonus of food advice. Thank you for being you!
Thanks Cheryl, I'll definitely try these. A "friend" described my last batch of cheese scones as "ninja throwing muffins", but these look gorgeous so I'm encouraged to have another go 💗
Ooh, I'll have to try these out right away! Looks completely delicious, Cheryl!
The texture is the biggest difference between scones and biscuits. Biscuits are very fluffy and soft. It’s mostly just flour and lard because that was all they had back in the day.
These look delicious btw.
never eaten any biscuits with lard (am vegetarian), but I suspect that used to be true, especially in the South. I tend to think with lard is pretty rare now, save for those angling for a heart attack ASAP.
@@richardwallace6313 there’s always vegetable shortening.
Big plate please
Absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Happy weekend, last of October 2022, Happy Halloween 🎃 on Monday!?
Aw, they look so delicious. I'd love to try them, not saying they'll turn out anything as good as yours, mind you.😄 My eldest son loves anything cheesey, mac and cheese is his favourite. So, looking forward to your revised recipe.👍
Those look delicious! Can’t wait to try them!
I love your recipes all of them. I now make the traditional Scottish pie. My hubby is Scottish apart from haggis what else would you suggest for Burns night?
Okay, first, those scones look DELICIOUS. I must make them, and soon! Thank you, thank you, thank you for the recipe.
Second, as my roommate pointed out, you could have cut the wee scraggy one open to show us the interior of the scone. Then you could have eaten it----ahem, taste-tested it for quality control. After all, that is the point of the wee scraggy one, isn't it?
Wait, did you say self raising flour? Not plain?
Either way they look absolutely scrummy! 😊
Oh yeah, I will be waiting patiently for the maccy cheese!
Scones can take a bit extra baking powder to whats already in self raising flour. My very old cookbook says 3 cups of flour and 41/2tsp baking powder. Similar ratio to this recipe.
If I was there Cheryl, they'd be eaten before they'd cooled down. They look great
Oh, these look amazing! I happen to have these ingredients on hand, and I will be making these today!
They look gorgeous Cheryl ! Thanks for the recipe, I'll definitely be giving them a go. Cheers 👍
Thank you very much for showing us how to make cheese scones. I gave your video a 👍
Oh I love cheese scones, possibly my favourite baked good. I sometimes make really big ones & use them in place of morning rolls.
Like mine with a plate of Scotch broth or using them as cobbles on beef stew or mince.
For a wee change I sometimes make them with crumbled goats cheese & cranberries, they go well together.
See, US biscuits are used in all those ways. We just call them other things..same basic recipe and same basic uses. Sorry, this is one of my weird cultural differences triggers cuz it is just not. Maybe it's just an English thing. I dunno.
@@staceyn2541 Being Scottish I can't speak for the English 😁
I don't mind that you have different names for it, thought to come from bannocks [bannach in Scots Gaelic] & scone was a single serving or slice from a bannach.
American biscuits tend to have buttermilk as an ingredient which we don't tend to use here. I think it's nice that there are food traditions that are carried on in other places...we just have to expect that there will be changes over time.
I do like your "biscuits & gravy" & "Shit on a shingle" which is pretty similar. Nice cheap, tasty foods that are quick to make & fill you up.
@@Getpojke Correct, scones use cream, and biscuits use buttermilk or regular milk. But you're both correct in that they're used in similar ways. That's so funny, lol, SOS was one of my father's favorites... probably left over from his army days. I remember my mother making it for him. As much as I like sausage I don't remember ever trying it, though
@@LindaC616 I'm Scottish and never used cream when baking scones.
I love scones I love the beautiful scenery at the end. Visiting Scotland is #1 on my bucket list.
Would it be traditionally acceptable to serve these with Cullen Skink?
Just curious, what are you planning for Burn's Night, anything special?
I am a expert on the cheese scone ,even if I do say so myself, and these look bang on !!!!! Your a fine woman there Mrs !
We call these biscuits in the US. No sugar added, though. And most people make their biscuits plain.
Thank goodness someone is making scones without an egg and not kneading the hang out of the dough.
Love the receip, and your beautiful accent thanks.
My friend in Stirling made the most amazing scones I’ve ever had…the flour in the states just isn’t the same, so I haven’t been able to recreate them. I miss a good scone! Thanks for sharing this lovely recipe. It brings back wonderful memories of the time I spent in Scotland ❤️
What type of flour are you seeking? There are different mills around the U.S. i live close to one that has a coarser flour.
@@kellywasson4491 I’m not sure, I just noticed that the flour I used in the UK (regular all-purpose) bakes differently than the typical all-purpose flour in the states. My guess is it’s something with the gluten, but I’m not sure 😊
These look lovely and thank you so much for the U.S. measurements as well.Cant wait to make these.Blessings in the New Year❣
Making them now .. Hopefully they will turn out like yours 🤞
I've found that if I allow the dough to sit for about 10 minutes covered with a towel, after I form into a ball, that dough is much easier to work with.
Allowing it to rest allows the flour to hydrate
They look delicious, Cheryl and shared on Facebook
Did I miss the oven temp? These look yummy?
It's at 4:42 in the video Ann :) Gas 5, 190c or 375f depending on what you use x
Well I made a batch of your Cheese Scones. Used same measures and ingredients although I did add extra Paprika. And used a New Zealand Grated Edam cheese and Grated Tasty Cheever . I didn’t weigh out the cheese as the more cheese the better for my taste. I cooked on fan assist for 20 minutes at 170 c. Just turnt tray around after 10 minutes. Absolutely Yummy.
We would only make scones if we had sour milk. Makes very light scones. You could also use yoghurt.
In Texas we might add a bit of chopped jalapeño. Love y’all in Scotland!
Love love love cheese scones x
I agree mustard powder lifts cheese scones and cheese straws ... I'm a bit of a mustard freak and spread some in my cheese sandwiches by way of a change from Marmite! Just can't help myself!
Thanks for the lovely recipe
Yummy
I just tried these and they turned out great! I changed a couple of things slightly. I rubbed the butter in to make breadcrumbs instead of using grated butter and I didn't have any mustard powder, so I used curry powder instead. I like things quite spicy anyway! Thanks for the tip about not wiggling the cutter, I used to do that any time I've made scones before and yes, they often went lop sided, so maybe that's what I was doing wrong. This time they were perfectly cylindrical!
oh i love des it may sound strange try them with apricot jam
5:03
"wee scragy one"
i just love your Accent
I love this channel you should have a tv programme your cooking always looks delicious 🤤
Cheryl I love you and watching you are beautiful person and I love all your recipes 💜🇺🇸✝️🙏🏽
LOVE cheese scones! Infact, I love plain scones cut in hal and sprinkled with grated cheese on top as well.
They look scrumptious!
are you only making them for yourself then
Always beautiful stuff . Always.
Thanks enjoyed
Oh, those look absolutely amazing. We call them scones in Canada. I also love cheddar cheese scones with raspberry jam.
Lovely look forward to the Mac cheese
Yay!!! Thank you 😊 I love love scones of all kinds … sweet & savory
thanks for sharing,,,,,,,,..........
Thank you, Cheryl. These look so delicious. I make mine very similarly, going to add mustard next time. Thanks for that idea.
Watching your video I wondered if scones could be made using fine oatmeal... perhaps I'll give it a try... 🙋🏻♀️ Slàinte from Bavaria
Yay! I did vote for the scones since I just bough a nice big block of cheddar.
These look amazing :)
Look very tasty, going to try them
Definitely a make . Thank you . Love the ending of your videos, so beautiful . Blessings to all, stay safe and keep warm ❤
Just made these right now to go with tomato soup. Delicious and very simple. Look far more impressive than they are compared to the work that went in to them. I maybe made mine a little thinner just out of greed to make as many as possible lol but will certainly be making them again and will know better next time xx
Look delicious 😝
Linda E
They look great Cheryl, thanks for the recipe xx
Happy Hogmanay! Thanks.
My god daughters bf has never had a home made mac and cheese, eats the blue stuff. They are coming to stay and not only will he taste it, but cook it. Thanks Cheryl 😊
How delightful to spend a few minutes with you on your channel. You make it look so easy to bake the scones, I will do so tomorrow.
They look very very nice
Love how easy this recipe is with the grated butter
We do call these biscuits in the States. There is a seafood restaurant chain here that serves "Cheddar Bay Bisciits", very similar to this but with garlic powder added in. Very good with a salad or soup.
Thank you, thank you, thank you x
Thanks for letting us pop by.
I will definitely give these a try 😃😋
They look delicious, I’m going to try this recipe. Thank you.
You go ahead and ramble all you want! I enjoy hearing your voice, and your comments.
Love your ‘rambling’ please do carry on. 🧡 I think half of us come here for just that.
They look delish.
Love cheese scones....never grated the butter in before but def trying it this way!
Just making these now using your recipe, they're in the oven. Never used the grated butter method so interested to see what they are like. I've only made scones a couple of times and seeing yours I think I was rolling them too thin.
Look yummy! 😊❤️🇨🇦
Love a cheese scone 👍
Hello, from The Ozarks in Missouri, USA. I just found you and subscribed. Gotta make these. Thank you.
These look so good! I'm definitely making some with my dinner tonight :)
These look so good! You make them look easy so I will be trying them this weekend! I'll let you know how/if they turn out...
As a subscriber, i haven't heard from you in a long time! Glad you're OK! I spent a month in Scotland back in June of 2000. Awesome country and incredible people. Infact, i cried when i had to fly back to America. Never felt SO much like i had finally come home I went with friends from Scotland but hadn'tbeen back in years. Their cousin, Lindsay Ross, owned a B&B up in Forres (excuse spelling) at a place called Tourmor (Tormour?) But some of the foods i had, i made a mental note so i could make them at home. So your channel is very special to me❤ Thanks for the continued recipes!!❤
Yummy, yummy for my tummy.
Oh my! Yummy😋😋😋
Thanks
Just made our first batch, we trippled the recipe and used 3 oz of various leftover Thanksgiving Day cheeses and and 6 oz of cheddar. They are in the oven. Ours will go with bacon and eggs for Sunday breakfast :)
Those look wonderful
Genius😚👌🏾
Amazing! I made cheese scones the other day funnily enough. Did the gluten-free version, and they turned out more or less the same as "normal" cheese scones. I made the latter at Christmas last year but they weren't very cheesy (even though I followed the recipe and used mature cheddar) were huge and puffed up. But the gluten-free ones and yours had the texture I prefer. Next time I'll grate the butter - good tip - and add the mustard and paprika.
I am requesting for your recipes not be printable
Wonderful cooking,
From Australia ❤🇦🇺🙏
I can smell them from here..thanks cheryl
Cannot find mustard powder, can find turneric? Any thoughts??
Heaven on a plate thank you.
If these are half as wonderful as your voice, they're gonna be amazing! Better keep my fingers crossed though as I'm really not much of a cook.