Mini Rosemary Scones Recipes

MINI ROSEMARY SCONES

Steps:

• Preheat oven to 425˚F. Line a large baking sheet with parchment paper, set aside.
• In a large bowl mix together flour, sugar, baking powder and salt.
• Add cold butter and using a pastry cutter cut butter into flour mixture until it resembles small coarse crumbs.
• Stir in rosemary.
• In a small bowl whisk together egg and cream. Make a well in the middle of your flour, butter mixture. Add wet ingredients and using a fork bring dough together until ragged.
• Turn dough onto a work surface and using your hands bring dough together (making sure not to overwork the dough).
• Shape dough into a rectangle about 3/4 of an inch thick. Using a mini circle cookie cutter (approx. 1 inch in diameter) cut rounds and place on prepared baking sheet. Continue until you've used all the dough.
• Brush the tops of the scones with whipping cream and bake in the oven for 8-12 minutes or until scones have puffed up and the bottoms have browned.
• Remove scones onto a cooling rack and let rest for 5 minutes.
• Enjoy warm.

ROSEMARY SCONES

Steps:

• Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
• Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
• Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.

MINI ROSEMARY SCONES

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
• On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
• Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.

LEMON-ROSEMARY SCONES

Steps:

• Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
• Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
• Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
• Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches.
• Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
• While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning.
• Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.
• The scones will last for several days in an airtight container.

VANILLA CHOCOLATE CHIP MINI SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs. Mix in the chocolate chips.
• Add the cream to a pitcher, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together.
• Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet.
• Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
• For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness.
• One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed.

SKINNY ROSEMARY-ORANGE SCONES

Steps:

• Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray; set aside. In a large bowl, stir together flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl, stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.
• On a lightly floured surface, knead dough 10 times. Lightly roll or pat dough into an 8-inch circle about 3/4 inch thick. Cut circle into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm.

RAISIN MINI-SCONES

Steps:

• In a large bowl, combine butter and oats. Stir in egg substitute, vanilla and sugar substitute. Combine flour, baking powder and salt; add to oat mixture alternately with milk. Stir in raisins. Drop by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 400° for 12-15 minutes or until browned.

MINI SWEET POTATO SCONES WITH ROSEMARY & BACON

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined., Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm., Freeze option: Freeze cooled scones in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed, 3-4 minutes.