PEPPERED BACON AND CHEESE SCONES
Mmm! That's what you'll hear as you serve a platter of these buttery, savory scones. The bacon and cheese flavor combination is a welcomed change of pace to the usual sweet varieties often served at brunch. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot., In a small bowl, whisk egg and buttermilk until blended; reserve 1 tablespoon mixture for brushing scones. Stir remaining mixture into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush with reserved buttermilk mixture., Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 433 calories, Fat 23g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 718mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
CLASSIC CHEESE SCONES
Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use
Provided by sarahheron
Categories Afternoon tea, Side dish, Snack, Supper
Time 35m
Yield Makes 5-6
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
- Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
- Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
- Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
- Bake in the oven for 15-20 mins or until golden brown and cooked through.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
CHEDDAR AND PEPPER SCONES
Provided by Fran McCullough
Categories Bread Milk/Cream Breakfast Bake Cheddar Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 large scones or 40 small ones
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
- Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
- Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
- Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
- To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
CHEESY SCONES
Make and share this Cheesy Scones recipe from Food.com.
Provided by aileenwuornos89
Categories Scones
Time 35m
Yield 8 scones, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 240 degrees Celsius.
- Line oven tray with baking paper.
- Mix flour and butter together until bread crumb like in texture.
- Add cheeses and mix.
- Add milk until doughy and easily comes away from the edge of the bowl.
- Place on floured surface and cut into small circular clumps.
- Place on baking tray and bake for approx 15 minutes or until golden brown.
Nutrition Facts : Calories 2502.3, Fat 157.7, SaturatedFat 98.2, Cholesterol 447.1, Sodium 2004.8, Carbohydrate 199.2, Fiber 6.8, Sugar 1.9, Protein 71.4
THE REALTOR'S CHEESY PEPPER SCONES
Make and share this The Realtor's Cheesy Pepper Scones recipe from Food.com.
Provided by Realtor by day
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*F.
- Melt 2 tablespoons butter in a skillet and saute chopped onion and chopped red bell pepper until soft; set aside.
- In a large bowl mix together flour, baking powder, salt, white pepper, and cayenne pepper. Cut in 4 tablespoons butter until coarse crumbs are formed. Stir in Gruyere cheese, cheddar cheese, the onion mixture, and milk; stir just to blend.
- On a lightly floured flat surface, form the dough into 12 rounds, flatten, and place on a greased baking sheet. Brush with milk. Bake for 15 minutes.
Nutrition Facts : Calories 180, Fat 9.5, SaturatedFat 5.7, Cholesterol 27.3, Sodium 267.1, Carbohydrate 18.3, Fiber 0.8, Sugar 0.8, Protein 5.5
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