PARMESAN AND BASIL SCONES
These savory scones make a satisfying accompaniment to soups, or to any meal when you want something a bit more special than an ordinary dinner roll. They are simple to prepare, the recipe can easily be doubled, and they freeze well.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 9 scones
Number Of Ingredients 8
Steps:
- Pre-heat oven to 190°C.
- In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
- Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
- Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
- This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
- Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
- Make three equal horizontal, then vertical cuts resulting in 9 scones.
- Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.
BASIL & PARMESAN SCONES
Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a neat way to help you fulfill your grain requirement on the food pyramid.
Provided by Annacia
Categories Scones
Time 25m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
- Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
- Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
- Stir gently into dry mixture till the whole thing clings together.
- Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
- Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
- Make them as large or small as you wish.
- Transfer scones to lightly greased or parchment-lined baking sheet.
- Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
- Brush each scone with egg white, and sprinkle with some additional Parmesan.
- Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
- Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.
Nutrition Facts : Calories 83.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 26.1, Sodium 253, Carbohydrate 10.7, Fiber 0.3, Sugar 0.4, Protein 2.6
SPICY BALSAMIC BASIL ORANGE MARMALADE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 11 (8-ounce) portions
Number Of Ingredients 8
Steps:
- 1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.
- 2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container.
GINGER ORANGE MARMALADE SCONES!
Yummy in your tummy! A subtle taste of ginger combined with orange marmalade. What's not to like? All wrapped up in a mouth-watering melt-in-your mouth scone!
Provided by cfletcher
Categories Scones
Time 18m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix flour, sugar, baking powder, salt and ginger together.
- Add the egg, marmalade and mix.
- Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
- Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
- Place dough on a board and gently bring it together.
- Divide into half.
- Press down on each half until a circle is made. Repeat with the other half.
- Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
- Sprinkle a little sugar on each scone.
- Bake for 10 minutes or until golden brown.
MARMALADE SCONES
I adapted this recipe from my "delicious tea scones" one, after making 3 jars of marmalade which failed to set! It was a great way to use up all that marmalade syrup, in a way which didn't end in the garbage bin. Although I haven't tried it, I am sure any good marmalade would do the trick in the place of "liquid marmalade."
Provided by Lieutenant Ducky
Categories Scones
Time 50m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
- Add the butter with your hands, until the mixture looks crumbly.
- In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
- Now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
- Roll into a flat-ish disc about 1 1/2" thick. Cut into 12 triangles/square shapes. Place on a baking sheet lined with parchment paper for an easy cleanup.
- Bake for 10-15 minutes at 425F until golden brown. For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
- Finally, enjoy! These are best when served hot.
CHEESE AND BASIL GIANT SCONES
Our friend Dennis gave us this recipe, we had it at his house a few times. His mother would make scones like this because she didn't like the waste when u use a cookie cutter. Points 3.
Provided by Dancer
Categories Scones
Time 32m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Prepare a cookie sheet with a generous amount of nonstick cooking spray.
- Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
- Add buttermilk and oil; mix only until dry ingredients are moistened.
- Divide dough into two balls.
- Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
- On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
- With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
- Brush tops of the disks with egg.
- Bake 10 to 12 minutes or until golden brown.
- Cut each disk into six wedges while hot.
- Serve warm or at room temperature.
Nutrition Facts : Calories 124.7, Fat 4.4, SaturatedFat 1, Cholesterol 6.9, Sodium 161.4, Carbohydrate 17.4, Fiber 0.6, Sugar 0.7, Protein 3.6
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- Preheat the oven to 450°F., In a large bowl, mix together the flours, baking powder, cheese, salt, and basil.
- Add the pieces of butter, working them into the flour (as you would with pie crust) until the mixture forms even crumbs., Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
- Stir gently into the dry ingredients until the whole thing clings together., Turn the dough onto a well-floured surface and pat it into a 1/2"-thick rectangle.
- Using a bowl scraper, baker's bench knife, regular knife, or rolling pizza wheel, cut the rectangle into squares; cut each square in half diagonally, so you have triangular scones.
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