PEPPER JACK & GREEN ONION MINI SCONES
UPDATED 04/03/10: Thanks Tea Jenny, for bringing the omission to my attention! The original recipe did in fact call for 1 TBL of Baking Powder! I've been making them without it in the Mini Scone Pan and it didn't seem to make much difference, but for nicely formed scones shaped by hand or with a biscuit cutter, it's a must! I adapted this recipe from one called Quiche Lorraine Scones on the goodLife {eats} blog. I wanted to make a meatless, savory scone, suitable for my Nordic Ware Mini Scone Pan. The pan is not necessary as you can easily pat the dough into a circle and cut into wedges or use a biscuit cutter. These scones are quick and easy to make and keep in the fridge for 5-6 days. Reheat in microwave for just a few seconds to take the chill off. Enjoy with Soup, Chili, for Breakfast, as a Snack ... anytime!
Provided by aloha808
Categories Scones
Time 50m
Yield 16 2 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Spray mini scone pan with flour-added baking spray or line a baking sheet with parchment paper.
- In small bowl, toss Pepper Jack Cheese and Green Onion with 1 Tablespoon of All-Purpose Flour and set aside.
- In medium bowl, whisk together the All-Purpose Flour, Baking Powder, Cayenne Pepper (if using) and Salt.
- Use a pastry blender, two knives or your fingers (my preference), cut the Butter into the Flour mixture until the butter is pea-size and the flour is silky.
- Lightly beat (2) Eggs and the Half & Half with a fork and add it to the Flour mixture.
- Add the Cheese/Onion mixture to the Flour mixture; use a wooden spoon to fold the mixture until it begins to come together.
- Turn the dough onto a well-floured surface and knead gently for less than a minute.
- Separate into 4 equal parts and pat each one into a portion of the Nordic Ware Mini Scone Pan. Or, pat dough into a 3/4 to 1-inch thick circle or rectangle and cut into desired shapes.
- Lightly beat the remaining Egg with one teaspoon water; generously brush the tops of the scones.
- Bake 18-20 minutes or until golden brown.
Nutrition Facts : Calories 321.8, Fat 19.7, SaturatedFat 11.7, Cholesterol 128.1, Sodium 538.4, Carbohydrate 26.3, Fiber 1, Sugar 0.5, Protein 9.8
BLACK PEPPER AND ONION SCONES
Make and share this Black Pepper and Onion Scones recipe from Food.com.
Provided by QueenJellyBean
Categories Scones
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- In a small skillet, saute onions in margarine until crisp tender; set aside. Cool slightly.
- Lightly spoon flour into measuring cup and level off with a knife.
- In a medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well.
- Add whipping cream, egg and sauteed onions; stir just until moistened.
- On floured surface, knead dough gently 5 or 6 times.
- Place on ungreased cookie sheet; press into an 8" circle about 1/2 inch thick.
- Cut into 8 wedges; separate slightly.
- Bake at 400 degrees for 12-16 minutes or until very lightly browned.
- Brush with melted butter or margarine.
- Serve warm.
- Wonderful with soup!
BLACK PEPPER ONION BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Black Pepper Onion Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle.
- Use Medium crust color.
- Delay cycle can be used.
- Remove baked bread from pan and cool on wire rack.
BLACK PEPPER AND ASIAGO SCONES
Provided by Rachael Ray : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
BACON, GRUYERE & GREEN ONION SCONES
Provided by Teri & Jenny
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
- Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
- Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
- Form the dough into a disc and place in fridge for about 30 minutes.
- Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
- Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
- Serve warm with a side of honey butter.
Nutrition Facts : Calories 219 kcal, Carbohydrate 19 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 444 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPRING ONION SCONES
Try this savoury scones recipe made with chopped spring onions and cut into scone triangles to avoid any waste. Quick to make, these scones will make a great addition to any afternoon tea, or food spread.
Provided by Camille Aubert
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Prepare the ingredients: Preheat the oven to 200C/180 fan/6 gas mark. Finely chop the spring onions and chop the butter in small cubes.
- Make the dough: In a mixing bowl, add the flour, butter, salt and pepper. Use your fingers tips to break up the butter in the flour. Keep going until you have a breadcrumb size mixture. Make a well in the middle, pour in the milk and mustard. Use a fork to bring all the ingredients together into a sticky dough. Add the spring onions and mix to combine.
- Cut the dough: Dust a clean surface or large board with a little flour. Place the dough on top and use your fingers to gently roll it until it is 2.5 cm thick. Cut the dough into 8 triangle scones.
- Bake and serve: Place the scones on a prepared baking sheet and bake them in the oven for 15-20 minutes, until risen and golden brown. Serve with butter, or alternatively cream cheese.
BACON & CHEDDAR SCONES
Savory bacon and warm nutty aromas are a weekend morning must-have. So combine the two! Add Fisher® Pecan Halves for a hearty crunch and a subtle sweetness that will take these breakfast treats over the top.
Provided by Fisher Nuts
Categories Scones
Time 37m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork.
- Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm.
Nutrition Facts : Calories 247.5, Fat 17, SaturatedFat 9.1, Cholesterol 44.4, Sodium 281.1, Carbohydrate 19.2, Fiber 1, Sugar 0.3, Protein 5.1
CHEDDAR AND PEPPER SCONES
Provided by Fran McCullough
Categories Bread Milk/Cream Breakfast Bake Cheddar Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 large scones or 40 small ones
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
- Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
- Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
- Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
- To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
GLUTEN-FREE ONION AND BLACK PEPPER SCONES
These scones are quite peppery. For less kick, reduce the amount of black pepper to 1/2 teaspoon. And, no matter how much or how little black pepper you use, be sure to use freshly ground black pepper. Dairy-Free Replace the butter and half and half with non-dairy alternatives like solid vegetable shortening and Mimicreme.
Provided by www.seriouseats.com
Number Of Ingredients 12
Steps:
- 1 Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
- Heat olive oil in medium non-stick skillet over medium-high heat until oil shimmers. Add onion. Cook until onion pieces soften and begin to lightly brown, about three minutes. Stir frequently. Remove pan from heat and allow to cool.
- In bowl of food processor, combine buckwheat flour, sorghum flour, brown rice flour, baking powder, granulated sugar, black pepper, and salt. Pulse to combine. Add butter. Pulse until no large pieces of butter remain. Add egg and half and half. Pulse until a dough forms. If dry bits of flour remain, add a splash more half and half. Add cooked onions. Pulse until onion pieces are incorporated. Don't overmix or onion pieces will break up too much.
- Turn dough onto prepared baking sheet. Pat into a round. Cut into eight pieces. Bake until golden brown, about 18 minutes. Remove from oven. Follow score lines and cut into individual pieces. Allow to cool slightly before serving. These scones are best served the day they're baked.
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