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.
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND THYME
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They're great with cheese and with salads, soups and stews.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 1 gram, TransFat 0 grams
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
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.
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
SAVORY BACON ROSEMARY SCONE
This recipe is much easier compare with using butter. If you try this, you cannot back to the recipe which you used before.
Provided by Aya I.
Categories Scones
Time 1h40m
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 an 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 large egg and brush the tops of the scones. Sprinkle 1 tbsp rosemary on the top.
- 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
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