APPLE-SMOKED BACON AND CHEDDAR SCONES
This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.
Provided by Peggy Lynn
Categories Scones
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
- With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
- Add the grated cheese; mix just until blended.
- ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
- Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
- Mix by hand just until the ingredients are incorporated.
- If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
- Stir as lightly and as little as possible to ensure a light-textured scone.
- Remove dough from bowl and place on a lightly floured flat surface.
- Pat the dough into a ball.
- Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
- Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
- Whisk the egg and water in a small mixing bowl.
- Brush each wedge with the egg wash.
- Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
- Serve warm.
Nutrition Facts : Calories 380.6, Fat 19.8, SaturatedFat 12.2, Cholesterol 76.9, Sodium 595.3, Carbohydrate 38.5, Fiber 1.6, Sugar 1.6, Protein 12
SMOKED CHEDDAR AND APPLE QUESADILLA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream.
APPLE CHEDDAR SCONES
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
APPLE AND CHEDDAR SCONES
I got this recipe from the cooking blog, Smitten Kitchen. I made these for breakfast for my family and they loved them! The scones are perfect for autumn.
Provided by elisechristiane
Categories Scones
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
- Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
- Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix. [Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.].
- Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
- Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
Nutrition Facts : Calories 348.2, Fat 17, SaturatedFat 10.1, Cholesterol 103.8, Sodium 180.8, Carbohydrate 41.6, Fiber 2.3, Sugar 14.8, Protein 8.3
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