CHEDDAR AND CHILIES CORNBREAD SCONES
Crispy crumbled bacon, green chiles and shredded Cheddar cheese pack lots of flavor into these savory scones that make a great addition to any dinner table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
- Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
- Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.
Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 510 mg, Sugar 3 g, TransFat 1/2 g
CHEDDAR CHEESE AND CHILLI SCONES
A delightful Cheese scone with a bit of a zing to really round out the flavour. Everyone enjoys them and they are a favourite either for a light lunch or just a snack! they are a winner at Picnics too. So easy to bake and they freeze well
Provided by JoyfulCook
Categories < 30 Mins
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, salt and baking powder together. Rub in the margarine. Add the mustard and cheese.
- Stir through well. Add the Sambal or chilli (not sweet) sauce to the milk and mix in well. Add enough of the milk to give a fairly soft dough.
- Roll out to about 1 1/4 inches thick. Cut and brush slightly with milk and add a sprinkling of extra grated cheese on top--not too much.
- Bake in a hot oven (210-220°C) for approximately 7 to 10 minutes.
Nutrition Facts : Calories 410.9, Fat 17.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 373.9, Carbohydrate 48.5, Fiber 1.7, Sugar 0.3, Protein 13.6
CHEDDAR-CORNMEAL SCONES
Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°. Grease cookie sheet.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg
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.
IRISH CHEDDAR SCONES WITH CORNED BEEF AND APPLE SLAW
Provided by Anne Burrell
Time 40m
Yield 35 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
- Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
- Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
- Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
- Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
- When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.
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.
ZESTY CHEDDAR AND GREEN CHILI CORNBREAD
This is my recipe for cornbread and I think it is great! You can make this mild or spicy, it only depends on the heat level of your chilies. I buy the fire roasted mild green chilies which are very good. I also like to use sharp cheddar because I think that it is more flavorful. You can use regular or buttermilk, I prefer buttermilk as the cornbread comes out more moist. Enjoy! Be careful to mix this only until combined in order to avoid it getting tough.
Provided by TaterBug
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together well flour, cornmeal, sugar, baking powder, and salt.
- Beat eggs, buttermilk, oil together until well mixed.
- Add shredded cheddar and chilies to flour mixture and stir.
- Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
- I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
- As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.
Nutrition Facts : Calories 269.1, Fat 10.7, SaturatedFat 2.1, Cholesterol 58.6, Sodium 587.2, Carbohydrate 33.8, Fiber 3.3, Sugar 9.3, Protein 11.6
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
CHEDDAR CORNMEAL SCONES
Steps:
- Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.
More about "cheddar and chilies cornbread scones recipes"
CHEDDAR CORNBREAD SCONES – IMMAEATTHAT
From immaeatthat.com
CHILE CHEESE CORNBREAD SCONE - GOOD LIFE EATS
From goodlifeeats.com
SKILLET CHEDDAR AND GREEN CHILE CORNBREAD - RECIPE …
From reciperunner.com
CHEDDAR AND CHIVE SCONES - ISLAND FARMS
From islandfarms.com
SAVOURY JALAPEñO CHEDDAR CORNBREAD SCONES RECIPE
From hellocreativefamily.com
SWEET CORN, CHEDDAR, AND JALAPEñO SCONES - BAKE FROM …
From bakefromscratch.com
CHEESY CHILI CORNBREAD | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
GREEN CHILI CHEDDAR CHEESE CORNBREAD - EAT, LIVE, RUN
From eatliverun.com
FLAKY CORNMEAL-CHEDDAR SCONES: A SAVOURY SIDE FOR …
From chatelaine.com
CHILLI CHEESE SCONES | TESCO REAL FOOD
From realfood.tesco.com
CHEDDAR AND CHILIES CORNBREAD SCONES - PINTEREST
From pinterest.com
Servings 8Total Time 45 mins
CHEDDAR CHILI CORNBREAD PASTA BAKE. {DINNER TOMORROW.}
From howsweeteats.com
CHEDDAR CHEESE AND CHIVE SCONES - THE TOASTED PINE NUT
From thetoastedpinenut.com
GREEN-CHILE-CHEDDAR-CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
CHEDDAR AND CHILIES CORNBREAD SCONES (WHITE WHOLE WHEAT FLOUR)
From fooddiez.com
CHEDDAR AND GREEN CHILE SCONES - MUY BUENO COOKBOOK
From muybuenocookbook.com
CHEDDAR CHEESE AND SCALLION SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
CHEDDAR CORNBREAD SCONES
From pinterest.com.au
CORNBREAD, CHEDDAR CORNBREAD, SAVORY SCONES - PINTEREST
From pinterest.ca
CHEDDAR AND CHIVES SCONES - INA EATS IN
From inaeatsin.com
CHEDDAR JALAPEñO CORNBREAD SCONES | COOKING GOALS
From cookinggoals.com
CHEDDAR AND CHILIES CORNBREAD SCONES | RECIPE | BACON CORNBREAD, …
From pinterest.com
CORNBREAD SCONES RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CORNBREAD SCONES | COWGIRL CHEF
From cowgirlchef.com
CHEDDAR CHEESE AND CHIVES SCONES - SALTY GINGER
From saltyginger.com
SUE'S HATCH CHILE CHEDDAR SCONES - IT'S OKAY TO EAT THE CUPCAKE
From itsokaytoeatthecupcake.com
CHEDDAR SCONES - THE RUSTIC PANTRY
From therusticpantry.ca
CHEDDAR SCONES WITH CHILI AND CHIVES - ALL TARTED UP
From alltartedup.net
CHEDDAR AND CHIVE SAVORY SCONES - LAUGHING SPATULA
From laughingspatula.com
BEST CHEDDAR CHIVE BUTTERMILK SCONES RECIPES | FOOD NETWORK …
From foodnetwork.ca
CORNBREAD SCONES - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
CHILE CHEDDAR CORNBREAD - SPEND WITH PENNIES
From spendwithpennies.com
SAVOURY JALAPEñO CHEDDAR CORNBREAD SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
GREEN CHILE & CHEDDAR CHEESE SCONES - CATZ IN THE KITCHEN
From catzinthekitchen.com
CORNMEAL AND CHEDDAR SCONES - READER'S DIGEST CANADA
From readersdigest.ca
You'll also love