Spent Grain Cheddar Scones Recipes

CHEESE AND BACON SPENT GRAIN SCONES

Cheese and Bacon Spent Grain Scones image

Making home brew? Save some of the spent grains for these savory scones! Delicious!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 1/3 cups Gold Medal™ all-purpose flour
3/4 cup spent barley grain*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 tablespoons cold butter, cut into 6 pieces
1/3 cup milk
1 egg
3/4 cup shredded Cheddar cheese (3 oz)
3 slices bacon, crisply cooked, crumbled (about 3 tablespoons)

Steps:

Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
In large bowl, mix flour, spent grain, sugar, baking powder, salt and pepper. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in milk, egg, cheese and bacon.
Place dough on lightly floured work surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate wedges.
Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Scone, Sodium 490 mg, Sugar 3 g, TransFat 0 g

SPENT GRAIN CHEDDAR SCONES

Spent Grain Cheddar Scones image

Make and share this Spent Grain Cheddar Scones recipe from Food.com.

Provided by Queen Dana

Categories Breads

Time 20m

Yield 10 scones

Number Of Ingredients 10

Ingredients

1 1/2 cups wheat flour
3/4 cup spent grain
2 1/2 teaspoons baking powder
1 tablespoon honey
3/4 teaspoon salt
1 teaspoon pepper
4 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups shredded cheddar cheese
1/2 cup buttermilk
1 large egg

Steps:

Preheat oven to 400°F.
Mix wheat, baking powder, salt and pepper.
Mix in spent grain, honey, cheddar and cut in butter.
Mix in buttermilk and egg.
Pat or roll & cut into scones and bake 20 minutes.

Nutrition Facts : Calories 121.5, Fat 5.7, SaturatedFat 3.2, Cholesterol 31.3, Sodium 286.3, Carbohydrate 15.7, Fiber 2, Sugar 2.4, Protein 3.5

CHEDDAR CHEESE SCONES

Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories Scones

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
Bake in the preheated oven until light golden brown, about 15 minutes.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g

BACON, EGG AND CHEDDAR SCONES

Bacon, Egg and Cheddar Scones image

This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.

Provided by evelynathens

Categories Scones

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cold
3 large eggs
3/4 cup heavy cream
8 ounces cheddar cheese, shredded
3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)

Steps:

Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.

Nutrition Facts : Calories 601.5, Fat 41.9, SaturatedFat 23.7, Cholesterol 297.4, Sodium 822.1, Carbohydrate 34.3, Fiber 1.1, Sugar 0.5, Protein 21.6

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