SAVORY COCKTAIL SCONES
Scones are comfort food to me, so I decided to make these savory scones with roasted garlic butter. The addition of bacon was a natural choice. Their cocktail size makes them fun; they also work for brunch.-Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h10m
Yield 16 servings (about 2/3 cup butter).
Number Of Ingredients 15
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash with fork. Stir in butter; set aside., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. In the same skillet, cook and stir onion in the drippings until softened. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, about 30 minutes. Set aside., In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, sherry and cream; stir into crumb mixture just until moistened. Fold in onion and bacon., Turn onto a floured surface; knead 10 times. Pat into a 10x5-in. rectangle. Using a floured knife, cut into eight 2-1/2-in. squares; cut each square diagonally in half., Place on a parchment-lined baking sheet; brush with milk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm, with garlic butter.
Nutrition Facts : Calories 204 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 297mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY LEMON DILL PARMESAN SCONES
This is a savory, but not super-rich, scone recipe. I like the fact that I was able to whip these up with ingredients that I always have around the house. These are a nice addition to breakfast/brunch/lunch, as a side with dinner (poultry or fish would be a good companion), or for a snack. They're pretty good for entertaining if you want to make more than one batch at a time.
Provided by vadener
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
- Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
- Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
- Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
- Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
- Bake in the preheated oven until lightly golden, about 10 minutes.
- Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
- Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 28.1 g, Cholesterol 79.2 mg, Fat 14.1 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 8.2 g, Sodium 436.8 mg, Sugar 2.6 g
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
SAVORY SCONES
Make and share this Savory Scones recipe from Food.com.
Provided by Miss Annie
Categories Scones
Time 40m
Yield 6 scones
Number Of Ingredients 6
Steps:
- Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
- Drain off excess fat; cool slightly.
- In medium size bowl combine baking mix and sausage mixture.
- Pour in milk and stir with a fork just until evenly moistened.
- Turn out on an ungreased baking sheet.
- With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
- Sprinkle instant onion and oregano over the top.
- Bake at 400ºF for 20 minutes.
- Cool 5 minutes and serve warm.
- Variation: Add a little grated cheese to baking mix.
Nutrition Facts : Calories 305.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 30.9, Sodium 761.3, Carbohydrate 27.9, Fiber 1.1, Sugar 5.3, Protein 9.7
SAVOURY SCONES
These are great served with soup or a salad. They have a lovely kick to them. Recipe doubles easily.
Provided by Baby Kato
Categories Scones
Time 20m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees Add flour, baking powder, salt, cayenne pepper and thyme together in bowl.
- Add 2/3 cup shredded cheese to flour mixture.
- In separate bowl add beaten eggs, cream and milk together.
- Add the egg mixture and jalapeno pepper to flour mixture.
- Mix lightly, dough will be very moist.
- Knead the dough lightly and roll out 3/4" thick on a well floured board and cut with 2" cookie cutter.
- Sprinkle the remaining shredded cheese over the tops of the scones.
- Place the scones on a greased sheet and bake in a 500 degree oven for 10 minutes.
- *Make sure to bake the scones in the center of the oven.
Nutrition Facts : Calories 122.9, Fat 5.4, SaturatedFat 3.2, Cholesterol 31, Sodium 214.8, Carbohydrate 13.9, Fiber 0.5, Sugar 0.1, Protein 4.5
SAVOY SCONES
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants, if using. Knead gently together, being careful not to overmix. (Dough will be sticky.)
- On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out eight 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
- Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.
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- In another bowl, beat the eggs and milk with a fork, add a good pinch of salt and pepper and pour into the well.
- Mix the flour into the eggs and milk, adding a little more milk if needed, until you have a soft, dry dough.
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