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These are savory scones.

These are savory scones Unlike most scones, these biscuit wedges offer robust and sovory flavors instead of sweetnes. Packed with herbs, chilies and cheese, or with oats and seeds, they make excellent companions to soups, salads, and hearty entrees.

They're easy to make. Simply mix together dry ingredients; add butter, eggs, and milk; knead dough lightly, and shape. A food processor is even quicker--but take care to avoid overmixing.

To store scones: When cool, wrap the rounds airtight and hold at room temperature up to 1 day, or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place on a 12- by 15-inch baking sheet. Bake in a 350[degrees] oven until warm, 8 to 10 minutes.

Chili Cheese Scones

2 cups all-purpose flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 1 to 2 teaspoons crushed dried hot red chilies 1/2 teaspoon ground cumin 1/4 cup (1/8 lb.) butter or margarine, cut into 1/2-inch pieces 1/4 pound cheddar cheese 2 large eggs 1/2 cup milk

In a food processor or large bowl, whirl or mix flour, cornmeal, baking powder, chilies, and cumin until combined. Add butter; whirl or rub with your fingers until coarse crumbs form. If using a food processor, cut cheese into 1-inch chunks and whirl until shredded; otherwise, shred cheese and stir into flour mixture.

Beat eggs and milk to blend; set aside 2 tablespoons of the mixture. Add remainder to flour mixture and whirl or stir just until evenly mointened.

Scrape dough onto a floured board and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4-inch-thick round 5 to 6 inches in diameter. Set rounds well apart on an oiled 12- by 15-inch baking sheet. With a knife, cut each round not quite through to form 6 equal wedges. Brush rounds with reserved egg mixture.

Bake in a 400[degrees] oven until golden brown, about 18 minutes. serve hot or warm, breaking along scores. Makes 12 wedges.

Per wedge: 189 cal.; 6.4 g protein; 8.4 g fat; 21 g carbo.; 220 mg sodium; 57 mg chol.

Oat and Seed Scones

Follow steps for chili cheese scones, but for ingredients use 2 cups all-purpose flour; 1 cup regular rolled oats; 1 tablespoon baking powder; 2 teaspoons caraway seed; 1 teaspoon fennel seed; 1/2 teaspoon celery seed; 1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch pieces; 2 large eggs; and 1/2 cup milk.

P wedge: 191 cal.; 4.8 g protein; 9.5 g fat; 21 g carbo.; 201 mg sodium; 58 mg chol.

Wheat and Herb Scones

Flow steps for chili cheese scones, but for ingredients use 1 1/2 cups each all-purpose flour and whole-wheat flour; 1 tablespoon baking powder; 1 teaspoon dry basil leaves; 1/2 teaspoon each dry oregano leaves and dry thyme leaves; 1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch pieces; 2 large eggs; and 1/2 cup milk.

Per wedge: 195 cal.; 5.1 g protein; 9.2 g fat; 23 g carbo.; 201 mg sodium; 58 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1990
Words:535
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