Lemon Light Savory Scones Rsc Recipes

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AMAZING LEMON SCONES



Amazing Lemon Scones image

These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!

Provided by ANGELSTAR

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 55m

Yield 10

Number Of Ingredients 15

3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
⅓ teaspoon salt
¾ cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 ½ teaspoons lemon zest
1 ½ teaspoons vinegar
2 cups confectioners' sugar
⅓ cup butter, melted
2 ½ tablespoons lemon juice
½ teaspoon vanilla extract
2 tablespoons water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
  • Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
  • Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
  • While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
  • Drizzle glaze over warm scones.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g

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

LEMON DRIZZLE SCONES



Lemon drizzle scones image

We've combined two of your favourite baking recipes to create one tea party treat - zingy lemon drizzle cake and traditional English scones

Provided by Cassie Best

Categories     Afternoon tea

Time 32m

Yield Makes 6

Number Of Ingredients 10

250g self-raising flour , plus a little extra for dusting
50g butter , chilled and cut in small pieces, plus extra for greasing
25g golden caster sugar
zest 2 lemons
125ml buttermilk
4 tbsp full-fat milk
3 tbsp icing sugar
zest 1 lemon , plus a little lemon juice
4 white sugar cubes, crushed, or 1 tbsp preserving sugar
clotted cream and jam, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and stir with a cutlery knife. Mix together the buttermilk and milk. Make a well in the centre of the flour mix and add the liquid. Use your cutlery knife to combine the mixture as a soft dough, but don't overmix or the scones will be heavy.
  • Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don't twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.
  • Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with the crushed sugar cubes and lemon zest. Leave to set for 10 mins, then enjoy with clotted cream and jam.

Nutrition Facts : Calories 270 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

SAVORY SCONES



Savory Scones image

Make and share this Savory Scones recipe from Food.com.

Provided by Miss Annie

Categories     Scones

Time 40m

Yield 6 scones

Number Of Ingredients 6

8 ounces pork sausage
1/2 cup finely chopped onion
2 cups buttermilk baking mix
1/2 cup milk
1 teaspoon instant onion
1/2 teaspoon crumbled dried oregano

Steps:

  • Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
  • Drain off excess fat; cool slightly.
  • In medium size bowl combine baking mix and sausage mixture.
  • Pour in milk and stir with a fork just until evenly moistened.
  • Turn out on an ungreased baking sheet.
  • With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
  • Sprinkle instant onion and oregano over the top.
  • Bake at 400ºF for 20 minutes.
  • Cool 5 minutes and serve warm.
  • Variation: Add a little grated cheese to baking mix.

Nutrition Facts : Calories 305.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 30.9, Sodium 761.3, Carbohydrate 27.9, Fiber 1.1, Sugar 5.3, Protein 9.7

LEMON LIGHT SAVORY SCONES #RSC



Lemon Light Savory Scones #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry These low fat savory scones feature lemon, Parmesan cheese, chives and seasonings that pair nicely with soup, chili or a salad. My love of citrus in savory cooking inspired this recipe

Provided by RChan13

Categories     Breads

Time 40m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 13

1 teaspoon lemon zest
2 teaspoons boiling water
1/2 cup all-purpose flour
1/3 cup cake flour
1 tablespoon Hidden Valley Original Ranch Seasoning Mix
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper
2 tablespoons butter
1/4 cup greek plain yogurt
1 egg, beaten
2 tablespoons grated parmesan cheese
2 teaspoons snipped chives

Steps:

  • Soak the zest in the water in a small bowl for 10 minutes. In a larger bowl mix the flours, seasoning mix, baking powder, baking soda and pepper. Cut in the butter till the mixture is crumbly, then stir in the yogurt, egg, cheese, chives and the zest with water. Mix well. On a floured surface roll out the dough to 1/2 inch thickness. Cut into rounds with a 2 1/2 inch cutter. Place on a baking sheet sprayed with no-stick vegetable spray. Bake at 425 degrees 10 minutes or till lightly brown. Best served warm. Recipe easily doubles or triples.

Nutrition Facts : Calories 125.5, Fat 5.6, SaturatedFat 3.2, Cholesterol 44, Sodium 174.1, Carbohydrate 14.8, Fiber 0.5, Sugar 0.6, Protein 3.8

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