Mini Sweet Potato Scones With Rosemary Bacon Recipes

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.

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.

SAVORY BACON ROSEMARY SCONE

Steps:

• In a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
• Add whipping cream to the flour mixture and stir until combines; do not overmix.
• Make the dough a big ball and wrap using saran. Let it sit for a hour in a fridge.
• Preheat oven to 392 degrees Fahrenheit.
• Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
• Beat 1 egg and brush the tops of the scones.
• Bake for 15 to 20 minutes or until golden brown.

GLAZED SWEET POTATOES WITH ROSEMARY AND BACON

Steps:

• Preheat oven to 325°F.
• In a small saucepan combine chicken stock, maple syrup and cider vinegar.
• Bring to a boil over medium heat and boil 10 - 15 minutes until mixture is reduced by half.
• In a large oven proof skillet cook bacon till crisp.
• Drain and crumble.
• Drain off all but 1 tbsp of bacon fat and add onion to pan.
• Cook till quite soft but not brown.
• Remove.
• Put a layer of potato in pan.
• Sprinkle with some of the bacon, onion, rosemary and pepper.
• Drizzle with a little of the liquid.
• Continue layering until the ingredients are all used.
• Bake for about 30-45 minutes or until potato is tender.
• Baste with juices from time to time.

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.

DELICIOUS SWEET POTATO SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth.
• Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together.
• Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.