LEMON-ROSEMARY SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 24 scones
Number Of Ingredients 11
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.
ROSEMARY-LEMON CREAM SCONES
Honorable Mention Bisquick® Recipe Contest 2010! Create coffee shop scones with a burst of lemon flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
- In large bowl, mix Bisquick mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
- Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional Bisquick mix, but do not separate into wedges.
- Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Scone, TransFat 0 g
ROSEMARY CORN SOUP
When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Cool; process in batches in a blender or food processor until pureed. Return to the pan., In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
Nutrition Facts : Calories 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 5g fiber), Protein 8g protein.
ROSEMARY SCONES
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
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 AND HAM SCONES
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 7
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.
CORN SCONES
My family really enjoys these hearty scones-they're a nice change from the usual muffins and biscuits. They're nice to have on hand for when unexpected company drops in...which seems to be often!
Provided by Taste of Home
Time 40m
Yield 10-15 scones.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. , Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 744mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CHEDDAR & SWEETCORN SCONES
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil. Hold a corn cob at a right angle to the chopping board, then run a sharp knife down the length of the cob, as close to the core as you can get, slicing away the rows of corn. Boil the kernels for 4 mins or until just tender, then drain well.
- Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don't over-work the dough.
- Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.
Nutrition Facts : Calories 261 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
SAVORY BACON ROSEMARY SCONE
This simple recipe is so easy, you can make it in the morning before work. This scone is not hard even the next day .
Provided by Aya I.
Categories Scones
Time 1h35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 262.6, Fat 15.1, SaturatedFat 8.2, Cholesterol 68.8, Sodium 315.3, Carbohydrate 26.9, Fiber 0.8, Sugar 4.8, Protein 5
MINI ROSEMARY SCONES
Enjoy these lemon-flavored rosemary scones - ready to be pulled out of the oven in less than an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Scone, Sodium 180 mg, Sugar 2 g, TransFat 0 g
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