Montys Spinach Cheese Scones Recipes

Steps:

• 1.Place rack in upper third of oven and preheat oven to 425°F. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).
• 2.In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes.
• 3.In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain.
• 4.Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
• 5.Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
• Whisk the honey and cream in a separate bowl until smooth.
• Stir together the spinach and Cheddar cheese in a small bowl and set aside.
• Whisk the cream mixture into the flour mixture. Stir in the spinach mixture until smooth. Don't overmix the dough. It's okay if a few lumps of dry ingredients are visible.
• Turn out the dough onto a lightly floured work surface. Knead the dough very briefly, about 30 seconds, just until it sticks together. There should be as little handling as possible. Gently form the dough into a ball and lightly dust it with a little flour. Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
• Cut the dough into desired shapes. Gather up the scraps, reroll them, and cut out more scones until the dough is used up. Pat the scones lightly to smooth the tops.
• Place the scones about 2 inches apart on the prepared baking sheet. Bake the scones for 12 to 14 minutes, or until the tops spring back when pressed lightly and they are golden brown on the top and bottom.
• Remove the scones from the oven and cool for 5 minutes on the baking sheet. Transfer the scones to a wire rack to cool for at least 5 minutes before serving.

Steps:

• Preheat the oven to 350 F .
• In a large bowl, blend the dry ingredients.
• Cut in the butter until the mixture resembles cornmeal.
• Blend in the spinach and cheeses.
• In a separate bowl, whip the milk and eggs together.
• Stir egg mixture into the spinach mixture until well-combined.
• Turn onto a floured surface and knead gently.
• Roll the dough out to a one-inch thickness.
• Cut into 3-inch rounds.
• Place rounds on a greased baking sheet and bush with the egg white.
• Bake for 20 minutes.