SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
SAVORY SCONE ROLL
This is a recipe passed along to me by my great grandmother. We love our bread in this family and this is a great celebration of that.
Provided by DebbiF
Categories Scones
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, cayenne pepper and salt in a large mixing bowl.
- Rub butter into flour until mixture resembles breadcrumbs.
- Make a well in the center and gradually add milk, mixing with a knife to form a soft dough.
- Turn dough out onto a lightly floured board and knead.
- Roll out dough to form a rectangle, 12x10".
- Combine filling ingredients and sprinkle over dough leaving a 1" border of dough around the edges.
- Starting at the longest edge, roll up jelly roll fashion to enclose filling.
- Place seam side down on baking pan.
- Lightly brush with beaten egg.
- Bake at 400 degrees for approximately 20 minutes or until roll is well risen and golden brown, then serve hot.
Nutrition Facts : Calories 438.4, Fat 20.3, SaturatedFat 11.2, Cholesterol 86.2, Sodium 1447.4, Carbohydrate 48.8, Fiber 1.8, Sugar 0.3, Protein 14.2
SAVORY COCKTAIL SCONES
Scones are comfort food to me, so I decided to make these savory scones with roasted garlic butter. The addition of bacon was a natural choice. Their cocktail size makes them fun; they also work for brunch.-Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h10m
Yield 16 servings (about 2/3 cup butter).
Number Of Ingredients 15
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash with fork. Stir in butter; set aside., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. In the same skillet, cook and stir onion in the drippings until softened. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, about 30 minutes. Set aside., In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, sherry and cream; stir into crumb mixture just until moistened. Fold in onion and bacon., Turn onto a floured surface; knead 10 times. Pat into a 10x5-in. rectangle. Using a floured knife, cut into eight 2-1/2-in. squares; cut each square diagonally in half., Place on a parchment-lined baking sheet; brush with milk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm, with garlic butter.
Nutrition Facts : Calories 204 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 297mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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