Parsley And Chive Scones Recipes

Steps:

• Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray.
• In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened.
• On lightly floured surface, knead dough lightly with floured hands 4 to 5 times. Pat dough into 9-inch round on cookie sheet. Using knife sprayed with cooking spray, cut dough into 12 wedges, but do not separate wedges.
• Bake 12 minutes or until lightly golden. Serve warm.

Steps:

• Combine the flour seasoning parlsey, chives, onion and shallots in a bowl.
• Rub in the butter until the mix resembles fine breadcrumbs, then add sufficient milk to make a soft manageable dough. Knead dough on a lightly floured board, to approx 2 1/2cm (1 inch) thick and cut into rounds.
• Place rounds on a greased baking sheet, glaze with a little milk and bake at 200c for 12-15 minutes or until cooked.

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.
• Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing until only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 3/4-inch-thick rectangle (about 9 by 7 inches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.
• Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.
• Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter.

Steps:

• Heat oven to 425 degrees.
• In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 2/3 c cream.
• Add cheddar and chives and use hands to combine; dough should be crumbly. Knead dough a couple of times until it comes together. Gently pat into a ball, then flatten slightly into a 1" thick disk.
• Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush top with remaining cream. Bake for about 30 minutes or until golden.

Steps:

• Preheat oven to 400 °F
• Line a baking pan with parchment paper
• Make glaze by combining beaten egg with 1 tbsp milk. Set aside.
• In a large bowl whisk together the flour, sugar, baking powder, salt and pepper.
• Cut butter into flour mixture using a pastry blender, until mixture resembles coarse crumbs.
• Add the grated cheese, chopped cooked bacon and chives to the dry ingredients.
• Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon, until mixture just forms a ball.
• Place the dough on a lightly floured surface and knead until smooth.
• Roll or pat dough 1 inch thick and using a floured 2 1/2 inch cutter, cut out rounds.
• Place on the prepared baking pan and brush with glaze.
• Sprinkle 1 teaspoon of grated cheddar cheese on the top of each scone (if desired).
• Bake in preheated oven for 15 minutes or until lightly browned on top and cheese has melted
• Cool on wire rack.

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.

Steps:

• Preheat the oven to 200ºC/400ºF.
• Sift the flour, mustard, cayenne and salt in a mixing bowl.
• Add the soft cheese to the mixture and mix together until well-combined.
• Stir in the snipped chives.
• Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
• Turn the dough onto a floured surface and knead lightly.
• Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
• Transfer the rounds to a baking sheet.
• Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
• Brush the scones with the remaining milk and sprinkle with the grated cheese.
• Bake in the oven for 15-20 minutes until the scones have risen and are golden.
• Transfer the scones to a wire rack to cool.
• Serve the scones with a low-fat soft cheese, garnished with chives.
• Chef's Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.