Parmesan Sage Scones Food

CHEDDAR & SAGE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
• Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.

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.

MINI PARMESAN SCONES

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.

PARMESAN SAGE SCONES

Steps:

• 1. In a large bowl, combine the biscuit mix, cheese, minced sage, and pepper. Stir in 1/2 cup cream.
• 2. Turn onto a floured surface; knead 5 times.
• 3. Transfer dough to a baking sheet coated with cooking spray. Pat into a 6-in. circle. Cut into eight wedges, but do not separate. Brush remaining cream over dough.
• 4. Bake in a preheated 375-degree oven for 10-15 minutes or until edges are golden brown. Serve warm.
• 5. NOTE: If dough is too dry and falls apart, add a little more half-n-half, 1/4 tsp. at a time.

PAULA DEEN'S PARMESAN SCONES

Steps:

• Preheat oven to 400 degrees.
• In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
• Add cubed butter to dry mixture.
• Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
• Transfer to a medium mixing bowl.
• Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
• Mix gently with a fork until dough sticks together; it will be rather wet.
• Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
• Dough will still be moist, pat out to a circle that is half an inch thick.
• Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
• Bake 11-13 minutes, until golden brown.
• Serve warm with butter.

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.

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

Steps:

• Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
• Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
• Sprinkle cheese evenly across the polenta.
• In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
• Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
• Broil for 3-5 minutes.

CHEESY PUMPKIN SCONES WITH WALNUTS AND SAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.
• For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.
• Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.
• Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.
• Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.
• Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.
• Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.

NADIYA HUSSAIN'S PARMESAN SCONES WITH SALMON PASTE RECIPE

Steps:

• Preheat the oven to 220°C/fan 200°C. Lightly grease two baking sheets.
• Put the flour and butter into a bowl and rub together with your fingertips until it is like breadcrumbs. Add the baking powder, salt, onion granules, chives and cheese and mix through really well. Make a well in the centre and pour in all the milk, then bring the dough together into one large mound.
• Roll the dough out on a flour-dusted work surface to a thickness of 2cm, making sure to keep it to a rectangular shape. Using a sharp knife, cut it into 18 squares and place them on the baking trays a few centimetres apart. Brush with egg, sprinkle with Parmesan and bake for 12-15 minutes.
• To make the salmon paste, put the salmon, mustard, salt, pepper and yoghurt into a blender and blitz.
• When the scones are ready, put them on a rack to cool. Freeze half of them in bags and eat the other half spread with the salmon paste. This parmesan scones with salmon paste recipe is taken from Nadiya's cookbook Time to Eat, out on 11th July. Nadiya's Time to Eat TV show is currently airing at 8pm on Mondays on BBC Two.