Minimozzarellacheesescones Recipes

MINI MOZZARELLA CHEESE SCONES

Mini Mozzarella Cheese Scones image

I combined 2 recipes found on www.thisisnaive.com to make a savory version of a cheese scone :) very quick and quite easy to make ^O^ Hope you like it if you try it!

Provided by Chun1820

Categories Scones

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/2 cup butter, cut into little cubes (a little less is fine too)
2 1/4 teaspoons baking soda
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup grated mozzarella cheese (other type is fine too)
100 ml milk
1 pinch cayenne pepper
1 pinch parsley flakes

Steps:

Preheat oven to 200°C or around 400°F.
Cut a piece of parchment paper to fit a baking tray.
Sift flour, salt, cayenne pepper and baking powder into a mixing bowl.
Rub butter with finger tips into the flour mixture until it becomes like fine bread crumbs.
Mix grated cheese, paisley flakes and sugar into the flour mixture, mixture should have consistency which resemble "bread crumbs".
Make a well into the mixture and add milk, leaving a little bit to brush on the scones if you wish.
Combine with a spatula or wooden spoon so that it becomes a dough, knead quickly and gently on a lightly floured board, pat dough out into approximately 2.5cm thick and cut with a 4-5cm round cutter, into as many rounds as you can. I usually roll the last bits into balls, brush the top with a little milk and place on parchment paper on the tray and bake for about 10-12 minutes until tops are lightly browned.
Remove from oven and place on cooling rack so as not to burn the bottom.

Nutrition Facts : Calories 468.4, Fat 27.5, SaturatedFat 17.1, Cholesterol 75.5, Sodium 1262.8, Carbohydrate 46.7, Fiber 1.3, Sugar 9.7, Protein 9

MAKING FRESH MOZZARELLA CHEESE

Making Fresh Mozzarella Cheese image

Provided by Emeril Lagasse

Yield about 1 pound of cheese

Number Of Ingredients 5

Ingredients

2 gallons water
1 pound Fresh Mozzarella Curd
1 cup finely chopped basil
1 cup roasted garlic
Salt

Steps:

In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. It is like you are pulling taffy. If the cheese hardens to soon, dip the cheese back in the water and repeat the pulling process. After the desired weight is achieved dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese.

CHORIZO AND CHEESE MINI SCONES

Chorizo and Cheese Mini Scones image

Make and share this Chorizo and Cheese Mini Scones recipe from Food.com.

Provided by Chef GreanEyes

Categories Scones

Time 40m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, cold
1/2 cup sour cream, plus extra for dipping
1 egg
1 (7 -8 ounce) package chorizo sausage, finely diced
1 1/2 cups shredded cheddar cheese
whole-grain mustard

Steps:

Preheat oven to 400 degrees F.
In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl, mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed (dough will look crumbly).
On a lightly floured surface, pat dough into a square about 3/4-inch thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12 to 14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.

Nutrition Facts : Calories 184.3, Fat 12.5, SaturatedFat 6.5, Cholesterol 42.6, Sodium 277.5, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 5.3

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