PEPPERED BACON AND CHEESE SCONES
Mmm! That's what you'll hear as you serve a platter of these buttery, savory scones. The bacon and cheese flavor combination is a welcomed change of pace to the usual sweet varieties often served at brunch. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot., In a small bowl, whisk egg and buttermilk until blended; reserve 1 tablespoon mixture for brushing scones. Stir remaining mixture into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush with reserved buttermilk mixture., Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 433 calories, Fat 23g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 718mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
BUTTERMILK SCONES
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
- Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.
GLUTEN-FREE BACON GRUYèRE SCONES
This five ingredient gluten-free recipe made with Bisquick® Gluten Free mix yields delicious results - savory scones that are buttery, bacon-y and cheesy delights.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. In large bowl, stir together Bisquick mix, cheese and bacon. Stir in whipping cream until dough forms.
- Divide dough in half. On surface sprinkled with Bisquick mix, pat each half into 6-inch round. Cut each round into 6 wedges. On ungreased cookie sheet, place wedges 2 inches apart. Brush with melted butter.
- Bake 18 to 22 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg
SAVORY MINI-SCONES
Enjoy this savory scone that's ready in 35 minutes - perfect to serve for any celebration.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 400°. Spray 2 cookie sheets with cooking spray. Mix flour, cheese, onions, cilantro, baking powder, baking soda, salt and red pepper in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Mix apple juice, 1/3 cup yogurt and the egg; stir into flour mixture until dough leaves side of bowl.
- Turn dough onto lightly floured surface. Knead about 1 minute or until smooth. Divide dough in half. Roll each half into 9-inch circle that is 1/4 inch thick. Place each circle on cookie sheet. Cut each circle into 12 wedges with floured knife, but do not separate. Brush 1 tablespoon yogurt over each circle.
- Bake 15 to 17 minutes or until golden brown. Carefully separate wedges; remove from cookie sheets to wire rack. Serve warm.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 160 mg
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