BASIL CHEDDAR SCONES
Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 21g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 391mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER
Provided by Giada De Laurentiis Bio & Top Recipes
Time 35m
Yield 16 scones
Number Of Ingredients 14
Steps:
- For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
- In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
- On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
- For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.
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.
BASIL CHEDDAR SCONES
Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 29.3 g, Cholesterol 73.5 mg, Fat 21.3 g, Fiber 1.2 g, Protein 10.5 g, SaturatedFat 11.9 g, Sodium 372.8 mg, Sugar 1.7 g
BASIL CHEDDAR SCONES
Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 29.3 g, Cholesterol 73.5 mg, Fat 21.3 g, Fiber 1.2 g, Protein 10.5 g, SaturatedFat 11.9 g, Sodium 372.8 mg, Sugar 1.7 g
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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