FRESH HERB SCONES
Make and share this Fresh Herb Scones recipe from Food.com.
Provided by Nancy Van Ess
Categories Scones
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
- With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Stir in milk and egg just until moistened.
- On floured surface, gently knead dough 10 times.
- Place on cookie sheet; roll or pat dough into a 6" round.
- Cut 8 wedges; separate slightly.
- Bake for 15-20 min.
- or until golden brown.
- serve warm.
Nutrition Facts : Calories 208.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 45.7, Sodium 367.1, Carbohydrate 26.8, Fiber 1, Sugar 1.7, Protein 4.7
MASTER RECIPE FOR BISCUITS AND SCONES
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy - unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, quick, side dish
Time 30m
Yield 8 to 12 biscuits or scones
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
- Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
- Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
- Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 182 milligrams, Sugar 1 gram, TransFat 1 gram
BRITISH HERB SCONES (BISCUITS)
Delicious served warm. Top each half-scone with a little Sweet Sour Beetroot Relish (posted separately), a small dollop of soured cream, and garnished with a mint leaf, or just enjoy with butter. The secret to good scones is not to over-mix the dough, and to cook them in a hot oven. Another tip is not to cut scones in half - just start the cut with a knife, then pull apart with fingers.
Provided by Daydream
Categories Scones
Time 30m
Yield 10-12 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Lightly grease a baking tray and dust it with flour.
- Sift the flour and salt together into a large bowl.
- Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
- Stir in the herbs.
- Start adding the milk, mixing initially with a spatula or palette knife, and then when the dough starts to come together, with a quick light hand.
- You are aiming for a soft, unsticky dough which leaves the sides of the bowl clean; you may not need all the milk if, however, the dough seems a bit dry, add a teaspoon more milk at a time.
- Be careful not to add too much milk, and do not overwork the dough.
- Shape the dough into a round with your hands and place on a lightly floured surface.
- Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
- Stamp out 2 rounds with a biscuit cutter.
- When you are left with the trimmings, bring these together and roll out again lightly, and continue stamping out rounds until you have cut out the last scone.
- Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
- Bake 10 12 minutes until well risen and lightly browned.
- Remove to a wire rack to cool.
- Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.
Nutrition Facts : Calories 121.9, Fat 4.2, SaturatedFat 2.6, Cholesterol 11.3, Sodium 439, Carbohydrate 17.8, Fiber 0.7, Sugar 0.1, Protein 2.8
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