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Savory Cheese Scones Two Ways - Beginner and Expert

YumSugar — Wed, 06 May 2009 03:30:41 -0700

For an eternal procrastinator on a budget like myself, there's no better way to celebrate Mother's Day than to serve her a mouthwatering breakfast right out of the oven. For a mom like mine, who's always watching her sweet tooth, I'll make flaky, cheese-tinged scones. If you're a beginner, try this no-fail recipe that's ready in only half an hour. Or, for a fancier breakfast in bed, use the scones in a Southern-inspired breakfast sandwich with black forest ham and honey mustard butter. Both show mom that you love her, so look at the two recipes when you read more.

Beginner Savory Cheese Scones
From Real Simple

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk

Directions

Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.
In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.

Serves 12.

Nutritional information per serving: 201 calories, 7g fat, 1g fiber, 150mg sodium, 25g carbohydrates.

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Expert Savory Cheese Scones
From Gourmet

Ingredients

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

Directions

Preheat oven to 425°F. and butter a large baking sheet.
In a large bowl, sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Using a fork, stir in cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough.
Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter, cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. (Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.)
In a small bowl, stir together butter, mustard, and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

Makes about 24 small sandwiches.

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All the News That's Fit to Eat - Dec. 3, 2008

YumSugar — Wed, 03 Dec 2008 12:30:19 -0800

Whether it's 10 a.m. or 10 p.m., bacon has a place on the table. - Los Angeles Times
The art of perfecting the English scone. - Houston Chronicle
A roundup of all the new food video games that make suitable gifts for the gourmet gamer. - Washington Post
The illustrious Ferran Adria talks on what's next in the food revolution. - Boston Globe
There's a cocktail movement sweeping the nation, with several philosophies that differ in approach. - New York Times
This recipe demonstrates that fruitcake can be delicious. - Chicago Tribune
Sales for Beaujolais nouveau may be down, but quality of taste has gone up. - Wall Street Journal
Despite filing for bankruptcy, Copia wine center may reopen in as early as a week. - San Francisco Chronicle

Source

Definition: Clotted Cream

partysugar — Tue, 26 Aug 2008 10:15:46 -0700

Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.

Source

Would You Rather Eat a Scone or a Muffin?

partysugar — Sun, 24 Aug 2008 06:00:31 -0700

Source

Everybody Must Get Scones

YumSugar — Mon, 21 Jul 2008 16:15:09 -0700

On a recent trip to my local farmers market, I discovered a bunch of beautiful baskets overflowing with figs. Figs have a quick season, so I knew I had to make something pronto! Rather than bake or poach the fruit as I usually do, I wanted to try something new.

I decided to alter Nicole's strawberry-goat cheese scone recipe with my farmers' market figs. The figs perfectly complemented the subtle flavor of the creamy goat cheese.

I opted for a drop-style biscuit rather than a traditional wedge scone, but regardless of the shape it tasted delicious! To learn how to make these simple and scrumptious scones read more!

Fig & Goat Cheese Scones
Modified from Baking Bites

Ingredients

2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
3 tsp. sugar
1/3 cup butter, chilled and cut into large pieces
1/2 cup low-fat milk
1/2 cup crumbled goat cheese
3/4 cup diced figs

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Combine flour, baking powder, salt, and sugar.
Gently add in butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand.
Add about 1/2 cup milk and goat cheese and stir, adding additional milk if necessary, until dough comes together into a slightly sticky ball.
Mix the figs in gently by hand, lightly kneading the dough to evenly distribute the fruit.
For a drop biscuit-like form, make 2-inch balls of dough, placed on the cookie and flattened to 1-inch thickness. For a more traditional scone shape, place dough on prepared baking sheet and press down into a disc that is about 1-inch thick. Use a sharp knife to cut dough into 6 triangles. Separate slightly, giving them room to spread, and place pan in the oven.
Bake for 15-20 minutes, until scones are light gold on top. Let cool on a wire rack before serving. Scones can be served warm or at room temperature.

Makes 12 drop-style scones.

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Yummy Links: From the Barefoot Contessa to Ginger Ale

partysugar — Fri, 11 Jul 2008 08:00:37 -0700

Go inside the Barefoot Contessa's downtown Manhattan apartment. - Serious Eats
The FDA has ruled that high fructose corn syrup is still considered natural. - Slashfood
Learn how to make the perfect martini. - Chow
Bake up a batch of strawberry goat cheese scones. - Baking Bites
If it's too hot to bake in your neck of the woods, consider cooling down with this no-cook biscotti mascarpone parfait. - GlamDish
America's sassiest lifestyle guru, Steve Kemble, teaches you how to host a high style, no stress party. - Hostess with the Mostess
Did you know okra is in season? - The Kitchn
Make homemade ginger ale for just .61 cents. - The Epi-Log

Source

Yummy Link: A Multitude of Irish Soda Breads

YumSugar — Mon, 17 Mar 2008 13:27:51 -0700

If regular Irish Soda Bread, is not festive enough for you, check out this cornucopia of festive soda breads. Some are frosted, some contain candy, but all of them look great. - CakeSpy

Yummy Link: Pumpkin Spice Scones

YumSugar — Thu, 25 Oct 2007 05:30:16 -0700

Who needs Starbucks when you can make your own pumpkin spice scones at home? These delicious-looking replicas of the coffee chain staple bake in just 15 minutes and are topped with ginger-molasses icing. - Pinch My Salt via Tastespotting

Yummy Link: Dark Chocolate, Roasted Almond and Toffee Scones

YumSugar — Tue, 08 May 2007 06:32:21 -0700

I love it when the fine line between breakfast and dessert is blurred. In this case I think it may have been obliterated altogether. Dark chocolate, roasted almond and toffee chunk scones, surely that must be dessert... - Never Bashful With Butter

Come Party With Me: Tea Party - Menu (Savory Appetizers)

partysugar — Tue, 20 Mar 2007 06:58:42 -0700

To celebrate the arrival of Spring I am planning an afternoon tea party this weekend. After guzzling down way too many beers last Saturday during the St. Patrick's Day festivities, I felt it was time for an elegant afternoon of relaxed entertaining. While a stuffy image of little old ladies in oversized hats may come to mind when you think tea party, my tea time is going to be modern, chic, and youthful. To set the mood I sent a floral present shaped invitation to my friends requesting their presence and asking that they sport floral prints. Whenever I plan a party after I'm done with the invite I move on to arranging the menu. Food is an integral piece of any party and I'll be offering my guests classic tea time snacks. To see my scone and tea sandwich recipes, read more

I'll set up a buffet of several scones and tea sandwiches. The menu should be light because the party is after lunch and to best pair with the teas I'll be pouring. I'll plate classic Cream Scones with Parmesan Chive Scones and have small silver bowls of jams and creams to top these scones. Crustless triangle finger sandwiches will be filled with smoked salmon or fresh turkey.

Cream Scones
From Joy Of Baking

2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream or milk
Glaze:
1 large egg, lightly beaten
1 tablespoon cream or milk
Garnish:
Jam or Preserves
Clotted or Whipped Cream

Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a 2 1/2 inch (6.5 cm) cookie cutter.
Make a glaze of one well-beaten egg with 1 tablespoon cream or milk. Brush the tops of the scones with this mixture. This helps to brown the tops of the scones during baking.
Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean.
Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly.
Transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

Makes 8 triangular scones or 10 - 2 1/2 inch (6.5 cm) round scones.

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Parmesan Chive Scones
From Apartment Therapy

1 1/2 cups flour
1/4 cup fresh grated Parmesan
1/2 cup chives, chopped fine
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 egg, lightly beaten
1/4 cup cream

Heat the oven to 350ºF and line a baking sheet with parchment paper.
Sift or mix the dry ingredients, including the Parmesan and chives.
Chop the butter into small squares and work into the dry ingredients with your fingers until texture is like tiny peas or marbles. (Alternate method: put the dry ingredients and butter into a food processor and blend until well mixed. This has the benefit of keeping the butter cold.)
Add the egg and cream and mix with your hands just until the dough barely holds together.
Turn out onto a floured countertop and shape into a rough wheel. Again, handle the dough as little as possible; if it's lumpy and floury that's OK.
Cut the wheel into small triangles and put on the baking sheet.
Bake for about 25 minutes or lightly golden.

Makes 1 dozen.

Make ahead: these scones freeze very well.

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Smoked Salmon Tea Sandwiches
From Ina Garten

Herb butter:
2 1/2 pounds unsalted butter, room temperature
1 1/4 teaspoons minced garlic
5 tablespoons minced scallions (white and green parts)
5 tablespoons minced fresh dill
5 tablespoons minced fresh flat-leaf parsley
5 teaspoons freshly squeezed lemon juice
5 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
Sandwiches:
5 loaves dense 7-grain or health bread, unsliced
40 slices smoked salmon

For the herb butter: combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
Lay out 40 slices of bread and spread them all with a thin layer of herb butter.
Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down.
Place the sandwiches on a baking sheet and wrap with plastic.
Refrigerate until the butter is very cold. Place the sandwiches on a cutting board.
With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.)
Serve chilled.

Serves 50.

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Smoked Turkey Tea Sandwiches With Arugula Mayonnaise
From Epicurious

1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey

Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper.
Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally.
Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each.
Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.

Serves 6.

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Would anyone like a sweet appetizer? Stay tuned later today I'm featuring a few more recipes for the tea party.