Rosemary Cheddar Scones Healthier Recipes

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ROSEMARY AND HAM SCONES



Rosemary and Ham Scones image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 22m

Yield 4 servings

Number Of Ingredients 7

1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

ROSEMARY SCONES



Rosemary Scones image

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

Provided by Norahs Girl

Categories     Scones

Time 22m

Yield 10-12 scones approx.

Number Of Ingredients 7

2 cups plain flour (can use wholemeal but they will be denser)
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
1 tablespoon freshly chopped rosemary (1tsp dried)
1 cup milk (have use soya milk too, also good)

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.

ROSEMARY-CHEDDAR SCONES (HEALTHIER!)



Rosemary-Cheddar Scones (Healthier!) image

HINT: If you don't have 1 3/4 cups cake flour, you can replace it with 1 1/2 cups unbleached or all-purpose flour mixed with 3 tbsp. cornstartch.

Provided by Celeste

Categories     Scones

Time 50m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 9

1 3/4 cups cake flour (not self-rising)
1 cup whole wheat flour
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 cup chilled light butter
1 1/4 cups 2% buttermilk
1 1/2 cups shredded reduced-fat sharp cheddar cheese

Steps:

  • Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
  • In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
  • Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk to form a moist dough. Mix in the cheese.
  • Turn the dough out onto a floured work surface. Knead lightly and form into a disk with a thickness of 3/4". Cut into 8 wedges.
  • Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.

Nutrition Facts : Calories 251.2, Fat 6.4, SaturatedFat 3.7, Cholesterol 13.7, Sodium 490, Carbohydrate 37.5, Fiber 2.4, Sugar 2.9, Protein 11.2

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