SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES
Make and share this Sun-Dried Tomato, Basil and Black Pepper Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 400 degrees.
- Stir together dry ingredients and herbs; first 7 ingredients.
- Blend in butter to look like coarse cornmeal.
- Stir in tomatoes.
- Mix milk with egg; stir into flour mixture until moist.
- Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
- Cut 8 wedges and separate slightly.
- Bake until golden 15 - 20 minutes.
- Brush with seasoned olive oil or melted butter.
Nutrition Facts : Calories 297.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 60.9, Sodium 513.5, Carbohydrate 37.9, Fiber 1.8, Sugar 2.3, Protein 6.7
PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES
Make and share this Parmesan, Basil, & Sun-Dried Tomato Scones recipe from Food.com.
Provided by KLHquilts
Categories Scones
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
- In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
- Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, stir together the milk, eggs, and hot pepper sauce.
- Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
- With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
- With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
- When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).
BASIL & PARMESAN SCONES
Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a neat way to help you fulfill your grain requirement on the food pyramid.
Provided by Annacia
Categories Scones
Time 25m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 83.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 26.1, Sodium 253, Carbohydrate 10.7, Fiber 0.3, Sugar 0.4, Protein 2.6
PARMESAN AND BASIL SCONES
These savory scones make a satisfying accompaniment to soups, or to any meal when you want something a bit more special than an ordinary dinner roll. They are simple to prepare, the recipe can easily be doubled, and they freeze well.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 9 scones
Number Of Ingredients 8
Steps:
- Pre-heat oven to 190°C.
- In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
- Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
- Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
- This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
- Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
- Make three equal horizontal, then vertical cuts resulting in 9 scones.
- Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.
RICE NOODLES WITH SUNDRIED TOMATOES, PARMESAN & BASIL
A great gluten-free alternative to pasta. Look out for wheat-free soba noodles too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.
Nutrition Facts : Calories 329 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium
CHEESY SUN-DRIED TOMATO SCONES
These cheese scones are made with sun dried tomatos which is a beautiful combination. You can also swap the tomato for black olives for something different. When cooked properly, these scones are slightly crispy on the outside and lovely and fluffy in the middle. Open them up when still warm and put butter, soft cheese etc inside or have them plain as they are just as nice! These scones freeze very well & are great for packed lunches and picnics etc.
Provided by Um Safia
Categories Scones
Time 1h
Yield 20 scones, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
- Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
- Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
- Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
- bake for 12-15 minutes until risen, golden and cooked all the way through.
Nutrition Facts : Calories 463.9, Fat 20.4, SaturatedFat 12, Cholesterol 90, Sodium 1049.3, Carbohydrate 55.8, Fiber 4.1, Sugar 7.9, Protein 16.2
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