Parmesan Cones Food

PARMESAN SCONES

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.

BASIL & PARMESAN SCONES

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.

TOMATO&PARMESAN SCONES

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.

PARMESAN CONES

Steps:

• Cut two 31/2" diameter circles from heavy paper. Shape into cones and tape securely. On a piece of Parchment paper, trace two 31/2" diameter circles and turn over. Spread grated paremesan (about 1T) over each circle. Bake at 350F for about 5 mins until melted and golden. Let stand for 1min. Roll cheese discs around the cones and let stand until cool. Wipe parchment paper and repeat for next parmesan rounds. In a food processor, process remaining 4 ingredients until smooth. Spoon into a large freezer bag and snip off one corner. Pipe bean mixture into each cone and top each with a basil leaf. (Makes about 16)