Chilli And Parmesan Scones Recipes

Steps:

• Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
• Add 2/3 of the cheese, the chillies and salt and mix inches.
• In a separate bowl beat the eggs with the milk.
• Pour egg mixture into flour mixture.
• Stir with a palette knife until you have a smooth dough.
• On a lightly floured surface roll out dough so it is about 2cm thick, try handeling the dough as little as possible, don't kneed and twist it.
• Using a scone cutter or a glass cut out 5 cm cirles.
• Repeat rolling and cutting the dough until it's all used up.
• Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
• Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.

Steps:

• Liberally flour work bench as well as a baking tray and preheat oven to 180 C.
• In a stand mixer with the paddle attachment, combine flour and butter until crumbly (it's fine to have a few remaining pea-size butter chunks)
• Add the rest of dry ingredients + pesto & capsicum strips and mix until just combined
• Add milk in one go and mix until just combined. The dough will be wet but this is normal. (If its not sticky, add a little extra milk)
• Transfer dough onto floured bench and knead it slightly to obtain a smoother dough (resist the urge to cover it up in flour, it should still be moist and smooth)
• Spread up the dough with your hands or with a rolling pin to about 2.5-3cm thick
• Using a 48mm cookie cutter or scone ring dipped in flour, cut out scones and place on floured tray. Knead remaining trimmings and repeat until you have no dough left.
• Brush scones with a little milk and top with Parmesan cheese.
• Bake for about 20mins (more or less depending on your oven) or until golden brown on top and hollow if tapped on top.

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.

Steps:

• In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
• Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
• Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
• Stir gently into dry mixture till the whole thing clings together.
• Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
• Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
• Make them as large or small as you wish.
• Transfer scones to lightly greased or parchment-lined baking sheet.
• Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
• Brush each scone with egg white, and sprinkle with some additional Parmesan.
• Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
• Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

Steps:

• Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute - if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
• Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
• Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt.
• Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
• The mixture should look like coarse crumbs.
• In a small measuring cup combine the whipping cream, beaten egg and vanilla.
• Add this mixture to the flour mixture.
• Stir until just combined.
• Do not overmix this mixture.
• Knead dough gently on a lightly floured surface.
• Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
• Cut this circle into 8 triangular sections.
• Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
• Make mixture of one well-beaten egg with 1 TBS heavy cream.
• Brush the scones with this mixture.
• Bake at 375 degrees for approximately 15 minutes or until lightly browned.
• These scones freeze very well.
• This recipe is very good as is but there are ways to jazz it up a little.
• When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla), or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla).

Steps:

• Mix cheese and chili powder in pie plate.
• Add chicken; turn to evenly coat all sides.
• Place chicken on ungreased baking sheet.
• Bake at 350 for 30 min, or until chicken is cooked through.

Steps:

• Preheat oven to 400 degrees.
• In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
• Add cubed butter to dry mixture.
• Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
• Transfer to a medium mixing bowl.
• Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
• Mix gently with a fork until dough sticks together; it will be rather wet.
• Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
• Dough will still be moist, pat out to a circle that is half an inch thick.
• Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
• Bake 11-13 minutes, until golden brown.
• Serve warm with butter.

Steps:

• Preheat oven to 400 degrees F.
• Cut butter into little pieces in large bowl.
• With pastry blender, mix flour, sugar, and baking powder into butter.
• Using fork, quickly and gently stir in milk and yogurt just until dough clings together.
• Turn dough onto a floured surface (dough will be STICKY!).
• Gently knead in currants, taking care not to overwork dough.
• Halve dough and pat each half into a 6-inch circle.
• Cut each circle into 8 wedges.
• Place wegdes on a floured baking sheet, making sure they do not touch.
• In a small bowl, beat together the egg yolk and water.
• Brush mixture over wedges.
• Bake in 400 F oven for 18 to 20 minutes, or until the tops are golden.

Steps:

• In bowl 1, mix dry ingredients. Cut butter in until crumbly.
• In bowl 2, mix wet ingredients.
• Add one of the following options to the dry ingredients.
• Options: 1 cup sharp cheddar, cubed into 1 cm pieces; OR 3/4 cup sharp cheddar, cubed and 3 slices bacon, crisp and crumbled; OR 1/2 cup sharp cheddar, cubed and 1/2 cup ham, cubed; OR 1/2 cup frozen blueberries; OR 1/2 cup frozen blueberries and grated peel of 1 lemon OR 1/2 tsp lemon extract added to wet ingredients; OR 1/2 cup raisins; OR 1/2 cup dried cranberries & grated peel of 1 orange; OR 1/2 cup diced apples; OR 1/2 cup diced apples tossed with 1/2 teaspoon cinnamon.
• Mix one of the option into dry ingredients. Make well in center and pour wet ingredients. Mix quickly by hand and pour onto a lightly floured surface.
• Knead 1/2 dozen to ten times.
• Separate into 2 equal amounts. Create a ball and pat down. Score into 4 to 6 pie shapes.
• Brush with milk (optional) and bake at 425'F for 15 minutes. Turn heat off and leave oven door slightly ajar and leave scones in for another 5 minutes.
• Cool slightly and serve.