CHEDDAR-DILL SCONES
Provided by Ina Garten
Yield 16 large scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
HERB-CHEDDAR SCONES
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
- Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
- Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.
CHEDDAR-SCALLION SCONES
Make and share this Cheddar-Scallion Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven; preheat to 350°.
- Using a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds, or until combined.
- Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
- In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed.
- On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
- There will still be a little loose flour mixture at the bottom of the bowl.
- Remove the bowl from the mixer stand.
- Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
- Turn over the dough several times until all of the loose flour is mixed inches.
- Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick.
- Brush the egg yolk evenly over the entire top of the dough circle.
- Cut the circle into 8 wedges, as if cutting a pizza.
- Bake for 40-50 minutes, or until the entire circle is golden brown.
- Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve.
- The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.
Nutrition Facts : Calories 341.9, Fat 22.2, SaturatedFat 13.4, Cholesterol 106.1, Sodium 452.7, Carbohydrate 28.3, Fiber 1.6, Sugar 0.5, Protein 7.8
BACON, CHEESE & SCALLION SCONES
I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.
Provided by Bobbie
Categories Scones
Time 54m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Lightly grease a baking sheet or line it with parchment.
- Wisk together the flour, salt, baking powder and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Mix in the cheese, chives (or scallions) and bacon until evenly distributed.
- Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
- Pat the dough into a smooth 7" disk about 3/4 inch thick. Transfer the dish to the prepared baking sheet.
- Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
- Brush the scones with a bit of cream; this will help their crust brown.
- Bake the scones for 22-24 minutes, until they are golden brown. Remove them from the oven, and cool right onthe pan. Serve sarm or at room temperature.
Nutrition Facts : Calories 446.9, Fat 33.2, SaturatedFat 16.9, Cholesterol 85.1, Sodium 812, Carbohydrate 26.5, Fiber 0.9, Sugar 1.3, Protein 10.7
CHEDDAR CHIVE SCONES
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Place the cheddar cheese, chives, and 1 tablespoon flour in a small bowl, and toss to combine; set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
- Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes. Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
- Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.
CHEDDAR-SCALLION BUTTERMILK BISCUITS
No kneading, no rolling required to make these tasty, tender biscuits. They're the perfect sidekick to soups, chili, and stews, but equally good with a drizzle of honey for a sweet-savory bite.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
- Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
- Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
- Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
- Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.1 g, Cholesterol 30.4 mg, Fat 11.2 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 308.9 mg, Sugar 0.9 g
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4.7/5 (20)Total Time 33 minsServings 8Calories 236 per serving
- Preheat the oven to 400ºF. In a large bowl, stir together the flour, sugar, salt, baking powder, garlic powder, and some freshly cracked pepper (about 5 cranks of a pepper mill).
- Cut the cold butter into chunks, then add to the bowl with the flour mixture. Work the butter into the flour mixture with your hands or a pastry cutter until the texture of the flour resembles damp sand and no large chunks of butter remain. Stir the shredded cheddar and sliced green onions into the flour mixture.
- In a separate bowl, whisk together the milk and eggs until smooth. Pour the egg and milk mixture into the bowl with the dry ingredients. Stir until a ball of sticky dough forms and no more dry flour remains on the bottom of the bowl. Use your hands to form the dough into a cohesive ball.
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4.7/5 (38)Category BreadsCuisine Baked GoodsTotal Time 45 mins
- Preheat the oven to 375° F. Line two 1/2 sheet pans with parchment paper or silicone baking mats.
- In a small bowl, whisk together the eggs and buttermilk and set aside. In a larger mixing bowl, whisk together the flour, baking powder, salt and sugar. Toss in butter chunks. Use your fingers to work in the butter until the bits are the size of a pea. Toss in the cheddar cubes and the scallions.
- Add the buttermilk mixture all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
- Dump the dough onto a floured surface and finish kneading by hand until all the loose flour is absorbed.
CHEDDAR CHEESE AND SCALLION SCONES | KING ARTHUR BAKING
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4.7/5 (100)Calories 220 per servingTotal Time 30 mins
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment., Whisk together the flour, salt, and baking powder.
- Work in the butter with your fingers to make an unevenly crumbly mixture., Toss in the cheese and scallions., Mix together the eggs and cream (or dairy of your choice); and the mustard and hot sauce (if you're using them).
- Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky., Liberally flour the counter and your hands.
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