Fondue Scones Recipes
HOW TO FONDUE WITH OIL
Hot oil fondue is a classic recipe for deep frying your favorite meats and breaded foods at the table!
Provided by The Creative Bite
Categories Recipe
Time 15m
Number Of Ingredients 4
Steps:
- Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
- Plug the pot in and turn the pot to 375°F.
- Meanwhile, add the raw meats and frozen items to individual bowls.
- When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
- Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.
20 BEST FONDUE RECIPE COLLECTION
Take a trip down nostalgia lane with these easy and delicious fondue recipes. From cheese to chocolate and even caramel, they're are too good to miss.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
FONDUE SCONES
Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe. I don't think the garlic works, so I have made it optional.
Provided by Chocolatl
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Place flour, baking powder, baking soda, nutmeg, salt and garlic powder in a large bowl and whisk to combine.
- Cut in the cold butter until mixture is crumbly.
- Add wine and cheese and stir until all dry ingredients are moistened.
- Turn dough out onto a lightly floured surface.
- Knead 5 to 6 times. Pat dough into an 8-inch circle.
- Cut dough into 8 wedges.
- Place wedges 1 inch apart on lightly greased baking sheet.
- Brush tops with melted butter. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.
EGGLESS TENDER FLAKY SCONES
This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across.
Provided by RotiJala
Categories Scones
Time 32m
Yield 12 triangles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (195-200 degrees C).
- Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
- Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
- Pour in cream and fold in everything until just incorporated. Do NOT overmix.
- If mixture seems a little dry, add a little more cream.
- Fold currants or cranberries into batter.
- Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
- Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
- Bake for 15-20 minutes until golden brown. Let cool on a rack.
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