Parmesan Sage Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Parmesan Scones image

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.

2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese, optional

PARMESAN SAGE SCONES

I love scones, and these are no exception. Just five basic ingredients make these so easy and yummy! Recipe: Tasteofhome.com

Provided by Ellen Bales

Categories     Savory Breads

Time 25m

Number Of Ingredients 5



PARMESAN SAGE SCONES image

Steps:

  • 1. In a large bowl, combine the biscuit mix, cheese, minced sage, and pepper. Stir in 1/2 cup cream.
  • 2. Turn onto a floured surface; knead 5 times.
  • 3. Transfer dough to a baking sheet coated with cooking spray. Pat into a 6-in. circle. Cut into eight wedges, but do not separate. Brush remaining cream over dough.
  • 4. Bake in a preheated 375-degree oven for 10-15 minutes or until edges are golden brown. Serve warm.
  • 5. NOTE: If dough is too dry and falls apart, add a little more half-n-half, 1/4 tsp. at a time.

2 1/4 c bisquick baking mix
1/4 c grated parmesan cheese
1 3/4 tsp minced fresh sage or 1 tsp. dried sage
1/4 tsp pepper
1/2 c plus 1 tbsp. half-and-half cream, divided

SAVORY LEMON DILL PARMESAN SCONES

This is a savory, but not super-rich, scone recipe. I like the fact that I was able to whip these up with ingredients that I always have around the house. These are a nice addition to breakfast/brunch/lunch, as a side with dinner (poultry or fish would be a good companion), or for a snack. They're pretty good for entertaining if you want to make more than one batch at a time.

Provided by vadener

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 55m

Yield 8

Number Of Ingredients 13



Savory Lemon Dill Parmesan Scones image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
  • Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
  • Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
  • Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
  • Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
  • Bake in the preheated oven until lightly golden, about 10 minutes.
  • Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
  • Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 28.1 g, Cholesterol 79.2 mg, Fat 14.1 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 8.2 g, Sodium 436.8 mg, Sugar 2.6 g

½ teaspoon lemon juice
½ cup soy milk
2 cups all-purpose flour
5 tablespoons lemon juice, divided
1 tablespoon white sugar
2 ½ teaspoons baking powder
2 teaspoons dried dill
¾ teaspoon salt
½ cup chilled unsalted butter, cut into pieces
1 egg
1 egg, beaten
¼ cup grated Parmesan cheese
1 teaspoon ground black pepper

CHEESY PUMPKIN SCONES WITH WALNUTS AND SAGE

These tender, autumnal scones serve as a tasty reminder that pumpkin plays savory just as well as it does sweet. Paired with toasted walnuts, nutty Gruyere and Parmesan cheeses, earthy sage, and brown butter, pumpkin shines decadently in these cheesy, buttery scones. They're best served the day they are baked, but can hold up well for 1 to 2 days in an airtight container; just warm them gently before serving.

Provided by Darcy Lenz

Categories     Scones

Time 1h20m

Yield 8

Number Of Ingredients 17



Cheesy Pumpkin Scones with Walnuts and Sage image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.
  • For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.
  • Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.
  • Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.
  • Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.
  • Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.
  • Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.

Nutrition Facts : Calories 319 calories, Carbohydrate 32.2 g, Cholesterol 61.6 mg, Fat 17.4 g, Fiber 1.8 g, Protein 9.4 g, SaturatedFat 7.8 g, Sodium 403.4 mg, Sugar 5.9 g

2 tablespoons unsalted butter
2 tablespoons heavy cream
freshly cracked black pepper to taste
8 leaves fresh sage
2 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon garlic powder
1/2 cup unsalted butter, frozen and grated
½ cup chopped walnuts, lightly toasted
½ cup grated Gruyere cheese
⅓ cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh sage
½ cup pumpkin puree
⅓ cup heavy cream
1 large egg

CLASSIC CHEESE SCONES

Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use

Provided by sarahheron

Categories     Afternoon tea, Side dish, Snack, Supper

Time 35m

Yield Makes 5-6

Number Of Ingredients 7



Classic cheese scones image

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.

Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

225g self-raising flour, plus extra for dusting
pinch of salt
pinch of cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g mature cheddar, grated
90-100ml milk, plus 1 tbsp for glazing

CARAMELIZED-ONION AND PARMESAN CREAM SCONES

Categories     Bread     Milk/Cream     Onion     Brunch     Side     Bake     Thanksgiving     Parmesan     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12

Number Of Ingredients 7



Caramelized-Onion and Parmesan Cream Scones image

Steps:

  • Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
  • Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
  • Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

2 tablespoons olive oil
1 large onion, cut into 1/2-inch squares (about 2 cups)
4 cups cake flour or all purpose flour
4 teaspoons baking powder
1 tablespoon coarse salt
2 cups freshly grated Parmesan cheese (about 5 ounces)
2 cups chilled whipping cream

PASTA WITH BUTTER, SAGE AND PARMESAN

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5



Pasta With Butter, Sage And Parmesan image

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

CHEDDAR & SAGE SCONES

Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk

Provided by James Martin

Categories     Afternoon tea, Snack, Treat

Time 25m

Yield Makes 8

Number Of Ingredients 7



Cheddar & sage scones image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
  • Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.

Nutrition Facts : Calories 207 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

225g self-raising flour
1 ½ tsp English mustard powder
50g cold butter , cubed
100g mature cheddar , grated
1 tbsp finely chopped sage , plus 8 small leaves
1 egg , beaten
100ml buttermilk

More about "parmesan sage scones recipes"

BASIL & PARMESAN SCONES RECIPE | KING ARTHUR BAKING
Web Instructions. Preheat the oven to 450°F. In a large bowl, mix together the flours, baking powder, cheese, salt, and basil. Add the pieces of butter, …
From kingarthurbaking.com
4.2/5 (19)
Calories 80 per serving
Total Time 28 mins
  • Preheat the oven to 450°F., 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) until the mixture forms even crumbs., Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
  • Stir gently into the dry ingredients until the whole thing clings together., Turn the dough onto a well-floured surface and pat it into a 1/2"-thick rectangle.
  • Using a bowl scraper, baker's bench knife, regular knife, or rolling pizza wheel, cut the rectangle into squares; cut each square in half diagonally, so you have triangular scones.
basil-parmesan-scones-recipe-king-arthur-baking image


HERB PARMESAN SCONES (ONE BOWL - DEL'S COOKING TWIST
Web Aug 14, 2022 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. In a large mixing bowl, whisk together …
From delscookingtwist.com
5/5 (1)
Category Savory
Servings 8
Total Time 30 mins
herb-parmesan-scones-one-bowl-dels-cooking-twist image


PARMESAN-SAGE SCONES - TEATIME MAGAZINE
Web Jul 17, 2015 Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Set aside. In a large bowl, combine flour, sugar, …
From teatimemagazine.com
Estimated Reading Time 1 min
parmesan-sage-scones-teatime-magazine image


PUMPKIN SCONES - SAVORY PARMESAN PUMPKIN SCONE …
Web Dec 17, 2021 Instructions. Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine the flours, sugar, dried sage, baking powder, baking soda and salt. Add the grated butter and …
From runningtothekitchen.com
pumpkin-scones-savory-parmesan-pumpkin-scone image


5 SAVORY CHEESE SCONE RECIPES
Web Mar 30, 2021 Ham and Cheese Scones with Cranberries. View Recipe. Rich and tasty savory brunch scones, bursting with cooked ham, juicy cranberries, sun-dried tomatoes, green onions and Cheddar cheese. …
From allrecipes.com
5-savory-cheese-scone image


BUTTERNUT SAGE SCONES RECIPE ON FOOD52
Web Oct 27, 2010 Place on microwave-safe dish and cook on high for about ½ hour, turning every ten minutes or so, until soft and mushy. Cut squash down the middle. If it’s still hard in the middle, nuke it a little more. Scoop …
From food52.com
butternut-sage-scones-recipe-on-food52 image


HAM, PARMESAN AND ROSEMARY SCONES | RECIPES FROM A PANTRY
Web Aug 5, 2019 Preheat the oven to 204C /400F. Line a baking sheet with parchment paper (you may need 2 trays). In a mixing bowl, combine together flour, sugar, baking powder, …
From recipesfromapantry.com


BUTTERMILK SCONES INA GARTEN - TABLE FOR SEVEN - CHEFS & RECIPES
Web Mar 3, 2023 With a box grater, grate the butter into the flour mixture. Combine it with two forks or your fingers until it resembles pea-sized crumbles. Place it in the refrigerator or …
From ourtableforseven.com


MARY BERRY'S SCONES RECIPE - BBC FOOD
Web Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. …
From bbc.co.uk


ROSEMARY, PARMESAN, AND HAM SCONES - BAKER BY NATURE
Web Apr 11, 2017 In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the …
From bakerbynature.com


CHRISTMAS STILTON AND SAGE CANAPE RECIPE | PBS FOOD
Web Ingredients; 1 cup self-rising flour ; 2 tbsp cubed butter, room temperature; ½ cup parmesan cheese, finely grated; ½ tsp mustard powder; ½ tsp baking powder
From pbs.org


MUSHROOM PARMESAN CHEESE SAVORY SCONE RECIPE - PATAGONIA …
Web Preheat oven to 425° F. Put grains in a heatproof bowl. Bring ¾ cup milk to a simmer, then pour over grains. Stir in sour cream. Cover and let sit 20 minutes. Whisk 1 egg with a …
From patagoniaprovisions.com


PARMESAN AND SAGE SCONES - THE 4 BLADES
Web Preheat the oven to 220C. Line a baking tray with baking paper. Add the Parmesan cheese (50g) into the bowl. Grate Speed 9 / 10 seconds.Set half aside, keeping half in the mixer …
From mag.the4blades.com


HOW TO MAKE SCONES JUST AS GOOD AS ANY BAKERY | TASTE OF HOME
Web Jan 24, 2019 Step 2: Make the dough. In a mixing bowl whisk together your flour, baking powder, salt and parmesan cheese. Once combined, stir in the heavy cream until just …
From tasteofhome.com


CORNMEAL SAGE SCONES RECIPE - PILLSBURY.COM
Web Sep 2, 2010 Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, …
From pillsbury.com


ITALIAN PLUM-AND-PARMESAN SCONES - BAKE FROM SCRATCH
Web Jun 28, 2017 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Using the large holes of a box grater, grate cheese. In a large bowl, stir together cheese, …
From bakefromscratch.com


Related Search