CHEDDAR, TOMATO AND SPINACH SCONES
Try these tender savory scones for breakfast, lunch or a snack, or split one and tuck a poached egg in the middle for a light meal. Make a spicy version with Cabot Hot Habanero Cheddar, Cabot Chipotle Cheddar or Cabot Jalapeno Light Cheddar.
Provided by Food Network
Time 32m
Yield 8 Scones
Number Of Ingredients 11
Steps:
- 1.Place rack in upper third of oven and preheat oven to 425°F. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).
- 2.In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes.
- 3.In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain.
- 4.Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
- 5.Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.
ROASTED RED PEPPER SCONES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a "mealy" consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup.
- Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature.
CHEDDAR AND FRESH BLACK PEPPER SCONES
A savory version of scones. Best served warm as an accompianment to almost any meal. They taste almost like baking powder buscuits, but better!
Provided by alijen
Categories Scones
Time 30m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
- Cut in the butter and cheese.
- Stir in the black pepper.
- Refrigerate the dough for half an hour.
- Gently stir in the buttermilk or yogurt.
- Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
- Grease a baking sheet.
- Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
- Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares.
- Separate the squares slightly on the baking sheet.
- Brush each square with a little milk, if using.
- Bake the scones in oven for 15 to 20 minutes, or until they're very lightly browned.
CHEDDAR AND CREAM SCONES
Categories Bread Milk/Cream Mixer Cheese Dairy Breakfast Brunch Bake Cheddar Winter Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
- Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
- Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)
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.
JALAPENO-CHEDDAR SCONES
Caution, only for those who like scones with a strong cheese presence and a little jalapeno pepper bite. This is for my friend Patrick. For bolder flavor, dust lightly with jalapeno chile powder.
Provided by Jim K
Categories Scones
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together for egg wash.
- Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Cut in butter with a pastry blender or fork until pea-sized lumps remain. Add Cheddar cheese and jalapeno peppers; toss in the flour mixture to prevent the cheese from clumping. Add 1 cup buttermilk and mix until a sticky dough forms. Only add additional buttermilk if absolutely necessary.
- Form dough into a ball and turn out onto a lightly floured surface. Divide in half and form each piece into a 3/4-inch thick circle. The circles should measure about 8 inches in diameter, but the thickness is more important that the diameter. Cut each circle into 8 wedges. Transfer wedges to the prepared baking sheet, leaving at least 1/2 inch between each one. Paint the top of each wedge with egg wash.
- Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 20.2 g, Cholesterol 57.3 mg, Fat 15.8 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 478.8 mg, Sugar 1.9 g
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- In a small skillet, over medium-high heat, brown the bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Lower the heat to medium-low. Add the diced jalapenos to the skillet and saute until soft, about 2 minutes. Use a slotted spoon to remove the jalapenos from the pan and drain on paper towels. Chop the bacon into small pieces.
- In a small bowl, add the Cheddar cheese, bacon, jalapenos, and 1 tablespoon of the flour. Stir to coat ingredients with the flour.
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- In large bowl combine the flour, salt, pepper, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the grated cheddar cheese. Stir in the buttermilk and honey. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
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- Place the all-purpose flour, cake flour, baking powder, baking soda, black pepper, sugar in the bowl of a stand mixer, fitted with a paddle attachment, and mix on low for 10 to 15 seconds, or until thoroughly combined.
- Turn the mixer off, add the cubed butter and pulse on low speed several times to incorporate the butter. Mix over low speed for 2 to 3 minutes, or until butter is incorporated into the flour and no large pieces remain.
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