Parmesan Sage Scones Recipes

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PARMESAN SAGE POLENTA STICKS



Parmesan Sage Polenta Sticks image

Categories     Side     Bake     Parmesan     Cornmeal     Winter     Sage     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 28 polenta sticks

Number Of Ingredients 6

4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)

Steps:

  • Butter a 13- by 9-inch glass baking dish.
  • In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal, a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat.
  • Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated. Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
  • Preheat broiler and line a baking sheet with foil.
  • In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface. Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter. Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes. Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.

PARMESAN SCONES



Parmesan Scones image

The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

CHEESY PUMPKIN SCONES WITH WALNUTS AND SAGE



Cheesy Pumpkin Scones with Walnuts and Sage image

These tender, autumnal scones serve as a tasty reminder that pumpkin plays savory just as well as it does sweet. Paired with toasted walnuts, nutty Gruyere and Parmesan cheeses, earthy sage, and brown butter, pumpkin shines decadently in these cheesy, buttery scones. They're best served the day they are baked, but can hold up well for 1 to 2 days in an airtight container; just warm them gently before serving.

Provided by Darcy Lenz

Categories     Scones

Time 1h20m

Yield 8

Number Of Ingredients 17

2 tablespoons unsalted butter
2 tablespoons heavy cream
freshly cracked black pepper to taste
8 leaves fresh sage
2 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon garlic powder
1/2 cup unsalted butter, frozen and grated
½ cup chopped walnuts, lightly toasted
½ cup grated Gruyere cheese
⅓ cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh sage
½ cup pumpkin puree
⅓ cup heavy cream
1 large egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.
  • For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.
  • Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.
  • Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.
  • Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.
  • Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.
  • Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.

Nutrition Facts : Calories 319 calories, Carbohydrate 32.2 g, Cholesterol 61.6 mg, Fat 17.4 g, Fiber 1.8 g, Protein 9.4 g, SaturatedFat 7.8 g, Sodium 403.4 mg, Sugar 5.9 g

BASIL & PARMESAN SCONES



Basil & Parmesan Scones image

Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a neat way to help you fulfill your grain requirement on the food pyramid.

Provided by Annacia

Categories     Scones

Time 25m

Yield 20 serving(s)

Number Of Ingredients 10

1 cup unbleached all-purpose flour
1 cup unbleached pastry flour
1 tablespoon baking powder
1/4 cup grated parmesan cheese
1 1/4 teaspoons salt
2 teaspoons dried basil or 2 tablespoons finely chopped fresh basil
1/4 cup cold butter, cut in pieces
2 large eggs (1 separated, white reserved for glaze)
1/2 cup buttermilk or 1/2 cup plain yogurt
additional parmesan cheese

Steps:

  • In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
  • Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
  • Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
  • Stir gently into dry mixture till the whole thing clings together.
  • Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
  • Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
  • Make them as large or small as you wish.
  • Transfer scones to lightly greased or parchment-lined baking sheet.
  • Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
  • Brush each scone with egg white, and sprinkle with some additional Parmesan.
  • Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
  • Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

Nutrition Facts : Calories 83.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 26.1, Sodium 253, Carbohydrate 10.7, Fiber 0.3, Sugar 0.4, Protein 2.6

PARMESAN SAGE PORK CHOPS



Parmesan Sage Pork Chops image

This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.

Provided by MissaLissa

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 2

Number Of Ingredients 11

2 tablespoons all-purpose flour
¼ teaspoon salt
1 pinch ground black pepper
1 egg, lightly beaten
¾ cup Italian bread crumbs
½ cup grated Parmesan cheese
1 ½ teaspoons rubbed sage
½ teaspoon grated lemon zest
2 boneless pork chops
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
  • Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
  • Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
  • Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Nutrition Facts : Calories 526.8 calories, Carbohydrate 37.7 g, Cholesterol 155.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 28.6 g, SaturatedFat 10.8 g, Sodium 1342.2 mg, Sugar 1.9 g

PAULA DEEN'S PARMESAN SCONES



Paula Deen's Parmesan Scones image

Make and share this Paula Deen's Parmesan Scones recipe from Food.com.

Provided by CookingONTheSide

Categories     Scones

Time 33m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup butter, cut into cubes and softened
2 tablespoons melted butter
1 large egg, beaten
1/2 cup whole milk

Steps:

  • Preheat oven to 400 degrees.
  • In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
  • Add cubed butter to dry mixture.
  • Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
  • Transfer to a medium mixing bowl.
  • Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
  • Mix gently with a fork until dough sticks together; it will be rather wet.
  • Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
  • Dough will still be moist, pat out to a circle that is half an inch thick.
  • Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
  • Bake 11-13 minutes, until golden brown.
  • Serve warm with butter.

CARAMELIZED-ONION AND PARMESAN CREAM SCONES



Caramelized-Onion and Parmesan Cream Scones image

Categories     Bread     Milk/Cream     Onion     Brunch     Side     Bake     Thanksgiving     Parmesan     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, cut into 1/2-inch squares (about 2 cups)
4 cups cake flour or all purpose flour
4 teaspoons baking powder
1 tablespoon coarse salt
2 cups freshly grated Parmesan cheese (about 5 ounces)
2 cups chilled whipping cream

Steps:

  • Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
  • Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
  • Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

CHEDDAR & SAGE SCONES



Cheddar & sage scones image

Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk

Provided by James Martin

Categories     Afternoon tea, Snack, Treat

Time 25m

Yield Makes 8

Number Of Ingredients 7

225g self-raising flour
1 ½ tsp English mustard powder
50g cold butter , cubed
100g mature cheddar , grated
1 tbsp finely chopped sage , plus 8 small leaves
1 egg , beaten
100ml buttermilk

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
  • Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.

Nutrition Facts : Calories 207 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

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Top Asked Questions

What is the best way to make scones?
Rosemary, Parmesan, and Ham Scones are perfect for breakfast or brunch! Preheat oven to 400° (F). Line a large baking sheet with parchment paper; set aside. In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar; mix well to combine.
Are Parmesan scones good for breakfast?
If you’ve loved these parmesan scones, chances are that you will love these sweet scones too. Not too dry, not too moist, with just the right balance of sweetness. They’re always a crowd-pleaser for breakfast or any time of the day really.
Where does the salty Parmesan come through in a scone?
The salty parmesan comes through just enough on the inside of the scone but then it’s really highlighted by the sprinkling on top.
How long do you cook scones in the oven for?
Separate wedges and place on a greased baking sheet. Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm. 1 scone: 378 calories, 21g fat (12g saturated fat), 66mg cholesterol, 551mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 11g protein.

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