Spent Grain Cheddar Scones Recipes

CHEESE AND BACON SPENT GRAIN SCONES

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, mix flour, spent grain, sugar, baking powder, salt and pepper. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in milk, egg, cheese and bacon.
• Place dough on lightly floured work surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate wedges.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

SPENT GRAIN CHEDDAR SCONES

Steps:

• Preheat oven to 400°F.
• Mix wheat, baking powder, salt and pepper.
• Mix in spent grain, honey, cheddar and cut in butter.
• Mix in buttermilk and egg.
• Pat or roll & cut into scones and bake 20 minutes.

BACON & CHEDDAR SCONES

Steps:

• Preheat the oven to 400°F.
• Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork.
• Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm.

JALAPENO CHEDDAR SCONES

Steps:

• Preheat oven to 400.
• In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
• In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
• Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
• Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
• Bake for 25 minutes or until golden brown.