STRAWBERRY AND ROSEMARY SCONES
Provided by Giada De Laurentiis
Categories dessert
Time 1h34m
Yield 14 scones
Number Of Ingredients 12
Steps:
- For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
- In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
- For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
- Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.
LEMON-ROSEMARY SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 24 scones
Number Of Ingredients 11
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.
SCONES
This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.
Provided by Donna
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
- Bake 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g
ROSEMARY SCONES
Make and share this Rosemary Scones recipe from Food.com.
Provided by Norahs Girl
Categories Scones
Time 22m
Yield 10-12 scones approx.
Number Of Ingredients 7
Steps:
- Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
- Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
- Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.
MINI ROSEMARY SCONES
These mini rosemary scones are cute as a button and make a sweet appetizer for a holiday party. The recipe can be easily adapted to make large scones as well.
Provided by Alie Romano
Categories Savoury
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Scone, Calories 64 calories, Sugar 0.7g, Sodium 50mg, Fat 3.8g, SaturatedFat 2.4g, Carbohydrate 6.2g, Fiber 0.2g, Protein 0.9g, Cholesterol 17mg
ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES
Steps:
- Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
SAVORY ROSEMARY SCONES
Similar to a flavored biscuit, but richer and more tender, these savory scones are the perfect accompaniment to a hearty soup or stew, an assortment of cheese and cold meats, or a brunch or supper.
Provided by Regan Daley
Categories Breakfast/brunch
Yield Yields 8 scones.
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven and heat the oven to 400ºF. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and chopped rosemary. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
- In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don't overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don't be tempted to make the round any flatter.
- With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won't need to use all of it) and sprinkle with the salt. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Slide the parchment onto a rack and le the scones cool for 10 to 15 minutes before serving.
ROSEMARY AND HAM SCONES
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
ROSEMARY-CITRUS SCONES
Make and share this Rosemary-Citrus Scones recipe from Food.com.
Provided by Barb G.
Categories Scones
Time 38m
Yield 12 Scones
Number Of Ingredients 11
Steps:
- Spray a baking sheet with nonstick cooking spray;set aside;Heat oven to 400 degrees.
- In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt.
- In another bowl stir together milk, oil, and egg; ADD milk mixture all at once to flour mixture; stir just until moistened.
- On a lightly floured surface knead dough 10 times; lightly roll or pat dough to an 8-inch circle, about 3/4-inch thick; Cut dough into 12-wedges.
- Carefully transfer wedges to prepared baking sheet;Bake for 15 to 18 minutes or until golden brown; Remove from baking to wire rack for 5 minutes; serve warm.
Nutrition Facts : Calories 149.2, Fat 4.2, SaturatedFat 0.4, Cholesterol 0.4, Sodium 152.2, Carbohydrate 24.3, Fiber 1.3, Sugar 5.5, Protein 3.8
APRICOT-ROSEMARY SCONES
Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 40m
Yield 16 scones.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. , In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. , Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment., For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. , Freeze option: Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.
Nutrition Facts : Calories 372 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 461mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY AND ROSEMARY SCONES
Steps:
- Place an oven rack in the middle of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
- On a lightly floured work surface, roll out the dough into a 10-inch circle that's 1/2 inch thick. Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick. Cut the dough with the cutter and place on the baking sheet. Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone. Spoon a heaped 1/2 teaspoon of jam into each indentation.
- Bake for 18 to 20 minutes, or until the edges of the scones are golden brown. Transfer the cooked scones onto a wire rack. Cool for 30 minutes.
- In a medium bowl, mix together the lemon juice and confectioners' sugar until smooth. Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle. Using a spoon, drizzle the glaze over the scones. Place the scones on a wire rack for about 30 minutes until the glaze has set. Store in an airtight container for up to 2 days.
- Cook's Note
- The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the heavy cream until the mixture forms a dough.
SAVORY BACON ROSEMARY SCONE
This simple recipe is so easy, you can make it in the morning before work. This scone is not hard even the next day .
Provided by Aya I.
Categories Scones
Time 1h35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 262.6, Fat 15.1, SaturatedFat 8.2, Cholesterol 68.8, Sodium 315.3, Carbohydrate 26.9, Fiber 0.8, Sugar 4.8, Protein 5
ROSMAIRI OVEN SCONES
This recipe is from the 'Highland Fling' cookbook. My grandmother ordered 4 cookbooks from Scotland for herself, my mother & my aunts. It makes a delicious, fluffy scone & we've had tons of requests for the recipe over the years. I have given the exact steps as written, but added our modifications. This makes a sweet scone--perfect for double Devonshire cream & some jam.
Provided by KristinB
Categories Scones
Time 30m
Yield 8-12 scones
Number Of Ingredients 6
Steps:
- Sift together the dry ingredients.
- Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
- Make a well in the centre& pour in all the milk.
- Mix well& turn onto a floured board& knead a little, but not too much.
- Divide the dough in two.
- Roll each round to almost 3/4 of an inch.
- Cut the round in four pie-shaped wedges.
- (I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
- Bake at 375 F for 15-20 minutes; or until done.
- (My mom adds a touch more milk,& makes a drop biscuit instead.).
Nutrition Facts : Calories 193.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.4, Sodium 98.5, Carbohydrate 28.7, Fiber 0.8, Sugar 3.2, Protein 4
STRAWBERRY AND ROSEMARY SCONES
Make and share this Strawberry and Rosemary Scones recipe from Food.com.
Provided by eLLe-ious
Categories Scones
Time 1h10m
Yield 14 scones, 14 serving(s)
Number Of Ingredients 11
Steps:
- Special equipment: a 3-inch heart-shaped cookie cutter.
- For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
- In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
- For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
- Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.
Nutrition Facts : Calories 292.3, Fat 11.4, SaturatedFat 7.1, Cholesterol 36.4, Sodium 104.5, Carbohydrate 46.1, Fiber 0.6, Sugar 29.2, Protein 2.3
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