Mini Sweet Potato Scones With Rosemary Bacon Food

SAVORY BACON ROSEMARY SCONE

Steps:

• In a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
• Add whipping cream to the flour mixture and stir until combines; do not overmix.
• Make the dough a big ball and wrap using saran. Let it sit for a hour in a fridge.
• Preheat oven to 392 degrees Fahrenheit.
• Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
• Beat 1 egg and brush the tops of the scones.
• Bake for 15 to 20 minutes or until golden brown.

MINI SWEET POTATO SCONES WITH ROSEMARY & BACON

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined., Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm., Freeze option: Freeze cooled scones in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed, 3-4 minutes.

LEMON-ROSEMARY SCONES

Steps:

• Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
• Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
• Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
• Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches.
• Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
• While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning.
• Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.
• The scones will last for several days in an airtight container.

EASY POTATO SCONES

Steps:

• Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
• Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.

MINI ROSEMARY SCONES

Steps:

• Preheat oven to 425˚F. Line a large baking sheet with parchment paper, set aside.
• In a large bowl mix together flour, sugar, baking powder and salt.
• Add cold butter and using a pastry cutter cut butter into flour mixture until it resembles small coarse crumbs.
• Stir in rosemary.
• In a small bowl whisk together egg and cream. Make a well in the middle of your flour, butter mixture. Add wet ingredients and using a fork bring dough together until ragged.
• Turn dough onto a work surface and using your hands bring dough together (making sure not to overwork the dough).
• Shape dough into a rectangle about 3/4 of an inch thick. Using a mini circle cookie cutter (approx. 1 inch in diameter) cut rounds and place on prepared baking sheet. Continue until you've used all the dough.
• Brush the tops of the scones with whipping cream and bake in the oven for 8-12 minutes or until scones have puffed up and the bottoms have browned.
• Remove scones onto a cooling rack and let rest for 5 minutes.
• Enjoy warm.

POTATO AND CHEESE SCONES

Steps:

• Combine flour, baking powder and salt in a medium bowl.
• Cut in butter (or margarine) until consistency of coarse crumbs.
• Add cheese. Stir.
• Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
• Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
• Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
• Cut or break apart at score marks.

MINI ROSEMARY SCONES

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
• On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
• Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.