Savory Mini Scones Recipes

SAVORY MINI-SCONES

Savory Mini-Scones image

Enjoy this savory scone that's ready in 35 minutes - perfect to serve for any celebration.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 24

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1/2 cup shredded Cheddar cheese (2 ounces)
3 medium green onions, chopped (3 tablespoons)
3 tablespoons chopped fresh cilantro or parsley
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup butter or margarine
1/2 cup apple juice
1/3 cup plain fat-free yogurt
1 egg
2 tablespoons plain fat-free yogurt

Steps:

Heat oven to 400°. Spray 2 cookie sheets with cooking spray. Mix flour, cheese, onions, cilantro, baking powder, baking soda, salt and red pepper in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Mix apple juice, 1/3 cup yogurt and the egg; stir into flour mixture until dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead about 1 minute or until smooth. Divide dough in half. Roll each half into 9-inch circle that is 1/4 inch thick. Place each circle on cookie sheet. Cut each circle into 12 wedges with floured knife, but do not separate. Brush 1 tablespoon yogurt over each circle.
Bake 15 to 17 minutes or until golden brown. Carefully separate wedges; remove from cookie sheets to wire rack. Serve warm.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 160 mg

SAVORY SCONES

Savory Scones image

Provided by Food Network

Time 32m

Yield 12 to 13 servings

Number Of Ingredients 10

Ingredients

22 ounces all-purpose flour, sifted
1 teaspoon salt
1 tablespoon baking powder
6 ounces frozen butter
4 ounces blue cheese crumbs
3 ounces chopped fresh spinach
2 tablespoons chopped fresh parsley leaves
3 ounces chopped green onion
3 eggs, beaten
2 to 3 cups buttermilk, divided

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

Savory Scones image

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

Ingredients

8 ounces pork sausage
1/2 cup finely chopped onion
2 cups buttermilk baking mix
1/2 cup milk
1 teaspoon instant onion
1/2 teaspoon crumbled dried oregano

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

MINI SAGE & ONION SCONES

Mini sage & onion scones image

These mini savoury scones are quick to make and are cute canapés for your Christmas party

Provided by Good Food team

Categories Starter

Time 35m

Yield Makes 16

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion , finely chopped
225g self-raising flour , plus extra for dusting
50g unsalted butter
6 sage leaves, finely chopped
125-150ml/4floz-¼pt milk
1 egg , beaten
4 tbsp cranberry sauce
140g/5oz turkey breast, sliced to scone size

Steps:

Heat oven 220C/200C fan/gas 7. Heat the oil in a pan and cook the onion for 5 mins until soft, then set aside to cool. In a food processor, pulse the flour and butter together until the mixture looks like crumbs, then add the sage, cooled onion and enough milk to make a soft but not sticky dough. Tip out onto a floured surface, knead briefly, then roll out to 1cm thickness. Using a 1.5cm cutter, stamp out mini scones. Brush tops with egg, put onto a baking sheet and bake for 8-10 mins until risen and golden.
To serve, split the scones, spread each side with cranberry sauce, then sandwich together with the turkey.

Nutrition Facts : Calories 90 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium

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