ZUCCHINI CHEDDAR SCONES
An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.
Provided by NW Vegetarian
Categories Scones
Time 55m
Yield 6-8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 deg.
- Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
- Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
- Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
- Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.
Nutrition Facts : Calories 246.7, Fat 10.8, SaturatedFat 6.1, Cholesterol 56.7, Sodium 355.9, Carbohydrate 28.9, Fiber 1.9, Sugar 1.2, Protein 8.8
CHEDDAR-DILL SCONES
Provided by Ina Garten
Yield 16 large scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
CHEDDAR AND CHIVE SCONES
This lovely, easy recipe makes the perfect light and savory scones. They're great with butter or chutney.
Provided by TheBritishBaker
Categories Scones
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
- Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
- Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 15.3 g, Cholesterol 31.2 mg, Fat 11.2 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 284.6 mg, Sugar 0.7 g
MARY'S ZUCCHINI SCONES
Daughter Mary came to visit and fell in love with my scones so we just call them " Mary's Scones"
Provided by wjorma
Categories Scones
Time 30m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, salt, sugar, cinnamon and grated zucchini.
- peels together.
- Cut in the butter until it resembles coarse.
- cornmeal.
- Mix the egg with milk. Add to flour mixture with.
- the grated zucchini.
- Stir until a soft dough forms.
- Turn on to a lightly floured board .
- Roll into a ball.
- Cut in half and pat each half into a 6-7 inch round. Dip.
- a knife into flour and cut each round into 5 wedges.
- Place on a cookie sheet sprayed with cooking spray. Bake 15 minutes at 425 degrees. Makes 12 scones.
CHEDDAR CHEESE SCONES
Light, flaky, cheesy, and just plain delicious scones!
Provided by hobbyzu
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 10
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
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