LEEK AND DUBLINER SCONES (BISCUITS)
From the Daily Meal. I haven't yet made these, but I don't believe the recipe calls for enough baking powder -- you be the judge! Watch a demo video at http://www.thedailymeal.com/video/related/1141
Provided by KerfuffleUponWincle
Categories Breads
Time 20m
Yield 15 2-inch scones, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
- Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
- Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
- Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
- Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
- Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.
Nutrition Facts : Calories 152.5, Fat 7.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 253.3, Carbohydrate 18, Fiber 0.7, Sugar 2, Protein 4.1
MASTER RECIPE FOR BISCUITS AND SCONES
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy - unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, quick, side dish
Time 30m
Yield 8 to 12 biscuits or scones
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
- Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
- Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
- Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 182 milligrams, Sugar 1 gram, TransFat 1 gram
SOUR CREAM-LEEK BISCUITS
These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. -Bonnie Appleton, Canterbury, Connecticut
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool., Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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LEEK AND DUBLINER SCONES RECIPE BY CATHERINE FULVIO
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5/5 (1)Estimated Reading Time 1 minServings 15Calories 157 per serving
- Preheat the oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
- Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
- Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
- Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
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