PARMESAN SCONES
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
BASIL & PARMESAN SCONES
Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a neat way to help you fulfill your grain requirement on the food pyramid.
Provided by Annacia
Categories Scones
Time 25m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
- Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
- Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
- Stir gently into dry mixture till the whole thing clings together.
- Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
- Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
- Make them as large or small as you wish.
- Transfer scones to lightly greased or parchment-lined baking sheet.
- Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
- Brush each scone with egg white, and sprinkle with some additional Parmesan.
- Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
- Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.
Nutrition Facts : Calories 83.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 26.1, Sodium 253, Carbohydrate 10.7, Fiber 0.3, Sugar 0.4, Protein 2.6
BASIL MARMALADE SCONES
Orange marmalade and fragrant basil give these delightful scones a slightly sweet, garden-fresh flavor. They're tender and moist and perfect with morning or afternoon tea. -Hannah Wallace, Wenatchee, Washington
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in basil. Whisk eggs and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 5 times., Divide dough in half. Transfer one portion to a baking sheet coated with cooking spray. Pat into a 7-in. circle. Spread marmalade to within 1/2 in. of edge. Pat remaining dough into a 7-in. circle. Place over marmalade; seal edges. Cut into eight wedges, but do not separate. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 308mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
PARMESAN AND BASIL SCONES
These savory scones make a satisfying accompaniment to soups, or to any meal when you want something a bit more special than an ordinary dinner roll. They are simple to prepare, the recipe can easily be doubled, and they freeze well.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 9 scones
Number Of Ingredients 8
Steps:
- Pre-heat oven to 190°C.
- In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
- Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
- Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
- This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
- Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
- Make three equal horizontal, then vertical cuts resulting in 9 scones.
- Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.
PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES
Make and share this Parmesan, Basil, & Sun-Dried Tomato Scones recipe from Food.com.
Provided by KLHquilts
Categories Scones
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
- In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
- Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, stir together the milk, eggs, and hot pepper sauce.
- Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
- With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
- With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
- When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).
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