Tomato Pesto Scones Recipe
These savory scones are bursting with the flavors of pesto – fresh basil, parmesan, and toasted pine nuts – all balanced with the intense flavor of sun-dried tomatoes. Perfect as a snack or for a special brunch.
#scones #pesto #recipes
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Every Savoury Scone Recipe EVER In One Video
If you're looking for a savoury scone recipe you've come to the right place. After watching this video you'll be able to make EVERY savoury scone recipe in existence - and maybe come up with a few that aren't. A simple base recipe that works with any additions, the only limit is your imagination.
Savoury scone base recipe:
600g all purpose plain flour
20g baking powder
1 and a half teaspoons of salt
Around a third of a teaspoon of pepper
Dried herbs of choice (around 2 teaspoons in all)
150g of cold cubed butter
100-150g cheese of choice
300ml of milk
Optional heaped teaspoon of mustard
Optional 2 tablespoons (around 25g) of finely grated parmesan cheese
A beaten egg with a splash of milk for brushing
For Greek style scones add 150g of feta cheese and 75g of finely chopped olives
For cheese and sun dried tomato scones add 150g of cheddar cheese and 75g of finely chopped sun dried tomatoes (the ones that come in oil - NOT the dry ones)
For blue cheese and walnut scones add 100-150g of blue cheese and 75g of chopped walnuts. You could also add around 50g of finely chopped dried figs
For scones Lorraine use 150g of Gruyere cheese and 75g of finely chopped, cooked and cooled bacon. Use a teaspoon of dried basil with your herbs
Bake at 200C (390F) with the fan on for 16-25 minutes until the top and bottom are a deep golden colour. Enjoy!
Tzatziki recipe:
Chilli sauce recipe:
#theteessidechef #cheesescones #sconesrecipe
The Ultimate Easy Breakfast Recipe for Savory Scones | Bake No Mistake | Allrecipes.com
If you’re looking for the ultimate easy breakfast recipe, you’ve just found it. This recipe for savory scones is a delightful riff on your typical cheesy, bacon-filled breakfast food. Just imagine the elements of a classic breakfast sandwich in between the buttery, flakey layers of a scone. The best part? You can whip these up in 10 minutes, toss them into the oven, and give yourself another few minutes to wake up in the meantime.
Read more here:
#Scones #Breakfast #Recipe #Baking #Allrecipes
0:00 Introduction
0:13 Combine Dry Ingredients
0:31 Add Butter
1:40 Add Wet Ingredients
2:05 Add Savory Ingredients
2:40 Form and Cut Dough Into Wedges
3:41 Add Cheese and Bake
4:03 Finishing Touches
4:19 Taste Test
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The Ultimate Easy Breakfast Recipe for Savory Scones | Bake No Mistake | Allrecipes.com
Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones
Ingredients
3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash
Directions
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
식사대용으로도 좋아요???????? '베이컨 바질 파마산 스콘' 만들기 : Bacon Basil parmesan scones|siZning
▼ 오늘 만든 '베이컨 바질 파마산 스콘'에 대해 더 알려드려요 :)
'좋아요'와 '구독'은 컨텐츠 제작에 큰 힘이 됩니다!
안녕하세요 siZning입니다.
오늘은 짭짤한 베이컨과
향긋한 풍미가 가득한 바질을 넣은
스콘을 만들어 보았어요.
기존의 플레인 스콘과 다르게
베이컨, 바질, 파마산이 들어가
식사대용으로 즐겨도 좋아요 :)
영상에 사용한 T55밀가루 대신 중력분을 사용하실 경우,
스콘의 밀도가 조금 높아져
풍미에 차이를 보일 수 있다는 점 감안하여 만들어 주세요.
속은 촉촉&포슬하고 사이사이 베이컨이 씹히는
맛있는 베이컨 바질 파마산 스콘
영상을 통해 만나보세요.
???????????? 만드는 방법
1. 작게 자른 베이컨을 볶아 베이컨 칩으로 만들어 식혀주세요.
2. 큰 그릇이나 작업대에 박력분, 설탕, T55 (또는 중력분), 베이킹 파우더, 파마산 치즈 가루를 붓고 고르게 섞어주세요.
3. 고르게 섞이면, 차가운 버터를 넣고 스크래퍼를 사용해 작게 다져주세요.
4. 조금 다진 후, 건조 바질 가루를 넣고 버터 알갱이가 작아지도록 다시 다져주세요.
5. 버터를 어느 정도 다진 후, 손으로 가루와 버터를 비벼주며 가루에 버터 코팅되도록 만들어 주세요. (손에 열감이 있으신 분들은 스크래퍼로 끝까지 작업해 주세요.)
6. 가루와 버터가 포슬포슬하게 잘 어우러지도록 섞였다면, 볶아둔 베이컨을 넣고 섞어주세요.
7. 모든 재료가 잘 어우러지면, 가운데를 오목하게 만든 뒤 차가운 생크림과 우유를 붓고 한덩어리로 뭉쳐주세요.
8. 뭉쳐진 반죽을 스크래퍼로 반으로 나누고 다시 반죽 위에 얹어 눌러주세요. (이 과정을 4-5번 반복해 주세요.)
9. 완성한 반죽은 2.5cm 두께로 밀고 밀봉하여 냉장에 넣고 휴지시켜주세요. (30분 정도)
10. 휴지한 반죽은 원형 커터(지름 6cm)로 찍어 오븐 팬 위에 올린 후 우유를 발라주세요.
11. 완료되면 충분히 예열한 오븐에 넣고 구워주세요. (180℃ / 20분)
12. 구운 스콘은 식힘망 위에 식힌 후 드세요 (+)기호에 따라 클로티드 크림이나 잼이랑 곁들여 드셔도 좋아요.
???? 보관
구워진 스콘은 밀봉하여 실온에서 4-5일 이내로 드셔주세요.
장기간 보관시 냉동 보관해주세요. (2주정도)
???? 영상에 사용된 제품
오븐 : SMEG ALFA43K
건조 바질 가루 : 신영 에프에스 (바질 럽드)
베이컨 : 전G베이컨 (존쿸 델리미트)
버터 : 프레지덩 무염버터
파마산 치즈 가루 : 동원 홈푸드 파마산 블렌드골드 1kg
원형 커터 : 지름 6cm
???? 재료 (8개 분량)
160g 박력분
80g T55 또는 중력분
8g 베이킹 파우더
44g 설탕
40g 파마산 치즈가루
90g 무염 버터
60g 우유
90g 생크림
4g 건조 바질 가루
6개 베이컨
우유
**이 영상의 다운로드 및 2차 편집을 금지합니다.
**레시피 사용시 출처를 꼭! 기입해주세요.
‘siZning' 앞으로도 좋은 영상과 레시피로 찾아오겠습니다.
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Cheese and Basil Giant Scones Recipe
Cheese and Basil Giant Scones Recipe