Chilli And Parmesan Scones Recipes

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SAVORY LEMON DILL PARMESAN SCONES



Savory Lemon Dill Parmesan Scones image

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

½ teaspoon lemon juice
½ cup soy milk
2 cups all-purpose flour
5 tablespoons lemon juice, divided
1 tablespoon white sugar
2 ½ teaspoons baking powder
2 teaspoons dried dill
¾ teaspoon salt
½ cup chilled unsalted butter, cut into pieces
1 egg
1 egg, beaten
¼ cup grated Parmesan cheese
1 teaspoon ground black pepper

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

PARMESAN SCONES



Parmesan Scones image

The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

CHEDDAR CHEESE AND CHILLI SCONES



Cheddar Cheese and Chilli Scones image

A delightful Cheese scone with a bit of a zing to really round out the flavour. Everyone enjoys them and they are a favourite either for a light lunch or just a snack! they are a winner at Picnics too. So easy to bake and they freeze well

Provided by JoyfulCook

Categories     < 30 Mins

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces self raising flour
1 1/2 teaspoons baking powder
2 ounces margarine
1 1/2 teaspoons mustard powder
2 -3 teaspoons sambal oelek or 2 -3 teaspoons thick chili sauce
5 ounces cheddar cheese, Mature, Grated
1 cup milk, to mix
1 pinch salt

Steps:

  • Sift flour, salt and baking powder together. Rub in the margarine. Add the mustard and cheese.
  • Stir through well. Add the Sambal or chilli (not sweet) sauce to the milk and mix in well. Add enough of the milk to give a fairly soft dough.
  • Roll out to about 1 1/4 inches thick. Cut and brush slightly with milk and add a sprinkling of extra grated cheese on top--not too much.
  • Bake in a hot oven (210-220°C) for approximately 7 to 10 minutes.

Nutrition Facts : Calories 410.9, Fat 17.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 373.9, Carbohydrate 48.5, Fiber 1.7, Sugar 0.3, Protein 13.6

PARMESAN-CHIVE SCONES



Parmesan-Chive Scones image

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

2 1/2 cups Bisquick Heart Smart® mix
1 cup shredded Parmesan cheese (4 oz)
1/4 cup chopped fresh chives
1 egg
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)

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

CHILLI AND PARMESAN SCONES



Chilli and Parmesan Scones image

A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney.

Provided by -Sylvie-

Categories     Scones

Time 30m

Yield 15 scones

Number Of Ingredients 8

10 1/2 ounces self-raising flour
1 3/4 ounces butter
2 teaspoons baking powder
3 1/2 ounces parmesan cheese, grated
1/2 teaspoon salt
3 green chilies, finely chopped and deseeded
2 medium eggs
4 tablespoons milk

Steps:

  • Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
  • Add 2/3 of the cheese, the chillies and salt and mix inches.
  • In a separate bowl beat the eggs with the milk.
  • Pour egg mixture into flour mixture.
  • Stir with a palette knife until you have a smooth dough.
  • On a lightly floured surface roll out dough so it is about 2cm thick, try handeling the dough as little as possible, don't kneed and twist it.
  • Using a scone cutter or a glass cut out 5 cm cirles.
  • Repeat rolling and cutting the dough until it's all used up.
  • Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
  • Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.

Nutrition Facts : Calories 137.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 38.3, Sodium 509, Carbohydrate 16.2, Fiber 0.7, Sugar 0.6, Protein 5.6

PAULA DEEN'S PARMESAN SCONES



Paula Deen's Parmesan Scones image

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

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup butter, cut into cubes and softened
2 tablespoons melted butter
1 large egg, beaten
1/2 cup whole milk

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.

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