Savory Scones With Sun Dried Tomatoes Olives And Goat Cheese Food

SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine flour, baking powder, granulated sugar, salt, garlic powder, and black pepper and mix well to combine.
• Using a pastry cutter, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
• In a glass measuring cup whisk together the egg, cream, and sun-dried tomatoes. Pour this liquid mixture into the center of the flour mixture.
• Add in both of the cheeses and the basil. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks shaggy!
• Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8-inch disc.
• Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2-inches apart.
• Lightly brush each scone with the egg wash.
• Bake for 20 minutes, or until golden brown. Allow scones to cool for 10 minutes on the baking sheet and serve warm!

SAVORY SCONES

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 SCONES WITH SUN DRIED TOMATOES, OLIVES AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
• In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar.
• Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
• In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
• Gently fold in the sun-dried tomatoes, the olives and the goat cheese.
• Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
• circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
• Cut the dough into 8 wedges.
• Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
• Let cool on baking sheet for a minute or so, then transfer onto a wire rack.

SAVOY SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants, if using. Knead gently together, being careful not to overmix. (Dough will be sticky.)
• On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out eight 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
• Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.

MEDITERRANEAN SCONES

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
• Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
• Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
• Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
• Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
• bake for 12-15 minutes until risen, golden and cooked all the way through.