PEAR-NUT SCONES
Wake up to a crunchy nutty breakfast that's ready in 35 minutes. Relish these scones packed with pear and pecan - a delightful breakfast!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
- On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 260 mg
SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
- Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
- Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
- Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
- Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.
PEAR WALNUT SCONES
Pear provides a flavorful addition to these nutty scones made using Original Bisquick® mix - a tasty bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and granulated sugar. Stir in whipping cream and egg until dough forms. Fold in pear and chopped walnuts.
- On cookie sheet, pat dough into 8-inch round (if dough is sticky, dip fingers in Bisquick mix). Sprinkle with coarse sugar. Using sharp knife, cut round into 8 wedges, but do not separate. Place walnut half on top of each wedge.
- Bake 12 to 15 minutes or until golden brown. Cool 5 minutes; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 390 mg
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
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