CHORIZO & MANCHEGO SCONES
Try these moreish savoury scones studded with chorizo and manchego and peppered with paprika. They're perfect as a snack, for teatime or for summer picnics
Provided by Lulu Grimes
Categories Afternoon tea
Time 34m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can't feel any lumps of butter (or rub in any remaining lumps with your fingers).
- Cut 60g chorizo and 60g manchego into small cubes and add them to the pulsed dry flour mixture with a pinch of smoked paprika.
- Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough - stop when it has just combined and don't overmix it.
- Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rough squares. Re-shape any trimmings until all the dough is used. Grate another 50g manchego over the scones before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.38 milligram of sodium
APPLE & CHEDDAR MINI SCONES
Because cheese and sage go so well with apples, I decided to put them all in scones. These mini treats make a fall weekend brunch, tailgate or party even more fun. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 32 scones.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half., Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
CHORIZO AND CHEESE MINI SCONES
Had these at my sister's BBQ last weekend and they were fabulous!! Great alternative to cornbread as a part of your side dishes.
Provided by Mary Silva @marleyjune
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed. (dough will look crumbly)
- On a lightly floured surface, pat dough into a square about 3/4" thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12-14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.
CHORIZO AND CHEESE MINI SCONES
Make and share this Chorizo and Cheese Mini Scones recipe from Food.com.
Provided by Chef GreanEyes
Categories Scones
Time 40m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl, mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed (dough will look crumbly).
- On a lightly floured surface, pat dough into a square about 3/4-inch thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12 to 14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.
Nutrition Facts : Calories 184.3, Fat 12.5, SaturatedFat 6.5, Cholesterol 42.6, Sodium 277.5, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 5.3
CHEESE & CHUTNEY SCONES
A clever new idea for picnics - homemade freshly baked scones with onion pickle topping and grated cheddar
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Dust a large baking sheet with a little flour. Tip the flour into a big bowl and mix in the bicarb and 1 tsp salt.
- Add the butter and rub into the flour with your fingertips to breadcrumbs, or whizz in a food processor until no butter lumps remain. Stir in all but a small handful of the cheese.
- Drizzle over the buttermilk and, using a cutlery knife, quickly mix together lightly. Tip onto a lightly floured surface and gently bring together with your hands into an oval about 2.5cm deep. Cut into 6 scones with a floured knife, then lift onto the baking sheet, leaving room for them to spread. Using the back of your tsp measure, press a small dip into the middle of each scone. Spoon the chutney into the dips, scatter over the remaining cheese, and bake for 10-15 mins until risen and golden. Best eaten on the day of baking with butter, plus a dollop more chutney, if you fancy it.
Nutrition Facts : Calories 471 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
MINI MOZZARELLA CHEESE SCONES
I combined 2 recipes found on www.thisisnaive.com to make a savory version of a cheese scone :) very quick and quite easy to make ^O^ Hope you like it if you try it!
Provided by Chun1820
Categories Scones
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C or around 400°F.
- Cut a piece of parchment paper to fit a baking tray.
- Sift flour, salt, cayenne pepper and baking powder into a mixing bowl.
- Rub butter with finger tips into the flour mixture until it becomes like fine bread crumbs.
- Mix grated cheese, paisley flakes and sugar into the flour mixture, mixture should have consistency which resemble "bread crumbs".
- Make a well into the mixture and add milk, leaving a little bit to brush on the scones if you wish.
- Combine with a spatula or wooden spoon so that it becomes a dough, knead quickly and gently on a lightly floured board, pat dough out into approximately 2.5cm thick and cut with a 4-5cm round cutter, into as many rounds as you can. I usually roll the last bits into balls, brush the top with a little milk and place on parchment paper on the tray and bake for about 10-12 minutes until tops are lightly browned.
- Remove from oven and place on cooling rack so as not to burn the bottom.
Nutrition Facts : Calories 468.4, Fat 27.5, SaturatedFat 17.1, Cholesterol 75.5, Sodium 1262.8, Carbohydrate 46.7, Fiber 1.3, Sugar 9.7, Protein 9
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