Spring Onion And Parmesan Whole Wheat Scones Recipes

PARMESAN SCONES

Steps:

• In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

SEEDED WHOLE-WHEAT SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
• Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
• Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
• Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
• Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
• Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
• Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

CARAMELIZED-ONION AND PARMESAN CREAM SCONES

Steps:

• Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
• Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
• Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

SCOTTISH CHEDDAR CHEESE AND SPRING ONION TEA-TIME SCONES

Steps:

• Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
• Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
• Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
• Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
• Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
• Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
• Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
• To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.