PARMESAN SCONES
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
BASIL CHEDDAR SCONES
Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 21g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 391mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
MINI PARMESAN SCONES
This was my first scone recipe and I have loved it ever since my mom taught me how to make it. It has a light cheese flavor which added to for you cheese lovers! It kind of reminds me of fast food biscuits, but with cheese and without the genetic engineering.
Provided by karla
Categories Bread Quick Bread Recipes Scone Recipes
Time 37m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt and cheese. Make a well in the center of the flour mixture and add the butter, milk and water; stir gently to combine. Add water in small amounts until dough pulls together.
- Knead dough on a lightly floured surface until smooth and press out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter. Place rounds on prepared tray and sprinkle lightly with cayenne pepper.
- Bake in preheated oven for 10 to 12 minutes. Handle scones gently until complete cool.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 16.1 g, Cholesterol 8.8 mg, Fat 3.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 624 mg, Sugar 0.6 g
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
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.
TOMATO&PARMESAN SCONES
Soft, flavorful scones, very easy to make
Provided by frenchie3572
Time 30m
Yield Serves 30
Number Of Ingredients 0
Steps:
- Liberally flour work bench as well as a baking tray and preheat oven to 180 C.
- In a stand mixer with the paddle attachment, combine flour and butter until crumbly (it's fine to have a few remaining pea-size butter chunks)
- Add the rest of dry ingredients + pesto & capsicum strips and mix until just combined
- Add milk in one go and mix until just combined. The dough will be wet but this is normal. (If its not sticky, add a little extra milk)
- Transfer dough onto floured bench and knead it slightly to obtain a smoother dough (resist the urge to cover it up in flour, it should still be moist and smooth)
- Spread up the dough with your hands or with a rolling pin to about 2.5-3cm thick
- Using a 48mm cookie cutter or scone ring dipped in flour, cut out scones and place on floured tray. Knead remaining trimmings and repeat until you have no dough left.
- Brush scones with a little milk and top with Parmesan cheese.
- Bake for about 20mins (more or less depending on your oven) or until golden brown on top and hollow if tapped on top.
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BASIL & PARMESAN SCONES - KING ARTHUR BAKING
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4.1/5 (17)Total Time 28 minsServings 20Calories 80 per serving
- 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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4/5 (1)Calories 102 per servingServings 16
- In a large mixing bowl, add both flours, baking powder, 1/4 cup Parmesan, basil, and salt. Stir to combine the dry ingredients. Work your cold butter cubes into the dry mix until the mixture makes even sized crumbs. (I use a pastry blender to reduce the butter from softening from the heat of my hands.)
- Separate one of the two eggs. You will save the egg white for an egg wash. In a bowl, whisk together the whole egg, the yolk from the separated egg, and buttermilk. Mix the egg-buttermilk mixture gently into the dry ingredients.
- Flour your work surface and turn the dough out onto it. Pat it into a rectangle shape that is about 1/2 inch thick. Cut into desired sized triangles with a baker's bench knife or pizza cutter. I cut mine into 4 squares, then cut each square diagonally twice to make 16 small triangles. Transfer the scones to a parchment lined baking sheet.
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