PAULA DEEN'S PARMESAN SCONES
Make and share this Paula Deen's Parmesan Scones recipe from Food.com.
Provided by CookingONTheSide
Categories Scones
Time 33m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
- Add cubed butter to dry mixture.
- Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
- Transfer to a medium mixing bowl.
- Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
- Mix gently with a fork until dough sticks together; it will be rather wet.
- Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
- Dough will still be moist, pat out to a circle that is half an inch thick.
- Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
- Bake 11-13 minutes, until golden brown.
- Serve warm with butter.
PANCETTA, PEAR AND PARMESAN SCONES
Steps:
- Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp. Drain on paper towels; break it up into pieces when it is cool. Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn. Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes. Set aside on a plate to cool.
- Heat oven to 450 degrees F.
- Sift into a bowl the flour, baking powder, salt, and sugar. Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs. Stir in the pepper, rosemary, and pancetta. Add the cream; mix just until the dough has come together. With floured hands, gather the dough into a ball and place it onto a floured surface. Divide the dough into 8 pieces and form them into balls. Place them onto a parchment paper lined baking sheet. Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed. Sprinkle the tops with the cheese. Bake the scones for 12 to 14 minutes, or until the tops are golden brown. Remove from the baking sheet and cool on a wire rack. Sprinkle with some more parmesan.
PARMESAN-CHIVE SCONES
Enjoy these warm cheesy scones made with Bisquick Heart Smart® mix and Yoplait® yogurt - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray.
- In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened.
- On lightly floured surface, knead dough lightly with floured hands 4 to 5 times. Pat dough into 9-inch round on cookie sheet. Using knife sprayed with cooking spray, cut dough into 12 wedges, but do not separate wedges.
- Bake 12 minutes or until lightly golden. Serve warm.
Nutrition Facts : Calories 287, Carbohydrate 38 g, Fiber 1 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 864 mg
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
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
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
PESTO PARMESAN SCONES RECIPE - (3.9/5)
Provided by á-43854
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. In large bowl combine flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk, parmesan and pesto. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently. Divide in half and pat each into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Top with butter pats.
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BASIL & PARMESAN SCONES RECIPE | KING ARTHUR BAKING
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4.2/5 (19)Calories 80 per servingTotal 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.
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