Cheese And Basil Giant Scones Recipes

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BASIL CHEDDAR SCONES



Basil Cheddar Scones image

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

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter, cubed
1 large egg
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup prepared pesto sauce

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.

EASY CHEESE AND GARLIC SCONES



Easy Cheese and Garlic Scones image

This is my favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough.

Provided by ANGG

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 6

2 cups self-rising flour
2 tablespoons butter
1 pinch salt
½ cup shredded Cheddar cheese
1 clove garlic, minced
1 cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
  • Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
  • Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 473.7 mg, Sugar 1.5 g

CHEESE AND BASIL GIANT SCONES



Cheese and Basil Giant Scones image

Our friend Dennis gave us this recipe, we had it at his house a few times. His mother would make scones like this because she didn't like the waste when u use a cookie cutter. Points 3.

Provided by Dancer

Categories     Scones

Time 32m

Yield 12 servings.

Number Of Ingredients 10

2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fresh ground pepper
2/3 cup low-fat buttermilk (1-percent fat)
3 tablespoons extra virgin olive oil
1 tablespoon beaten eggs or 1 tablespoon egg substitute

Steps:

  • Preheat oven to 450 degrees.
  • Prepare a cookie sheet with a generous amount of nonstick cooking spray.
  • Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
  • Add buttermilk and oil; mix only until dry ingredients are moistened.
  • Divide dough into two balls.
  • Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
  • On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
  • With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
  • Brush tops of the disks with egg.
  • Bake 10 to 12 minutes or until golden brown.
  • Cut each disk into six wedges while hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 124.7, Fat 4.4, SaturatedFat 1, Cholesterol 6.9, Sodium 161.4, Carbohydrate 17.4, Fiber 0.6, Sugar 0.7, Protein 3.6

BASIL & PARMESAN SCONES



Basil & Parmesan Scones image

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

1 cup unbleached all-purpose flour
1 cup unbleached pastry flour
1 tablespoon baking powder
1/4 cup grated parmesan cheese
1 1/4 teaspoons salt
2 teaspoons dried basil or 2 tablespoons finely chopped fresh basil
1/4 cup cold butter, cut in pieces
2 large eggs (1 separated, white reserved for glaze)
1/2 cup buttermilk or 1/2 cup plain yogurt
additional parmesan cheese

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

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