AwesomeBites

Tag: Scones

  • Scones – Best Ever!

    Scones – Best Ever!


    I am a about to take a professional cooking class and so you probably are going to not like what I am going to say, but I have to say it.
    The best scones in the whole wide world are made with two pre-made mixes.
    Don’t get all uppity, I love baking from scratch. Just try these and you’ll know I am right!

    Krusteaz Sugar Cookie Mix
    Bisquick Biscuits
    2 tsp of vanilla extract or black walnut extract
    1 cup diced black walnuts
    1/2 cup rolled oats
    Optional – Choose one: Raisins, Dried Cranberries or nothing at all!
    1 cup confectioners sugar
    1 T water or milk

    Prepare as you would according to the directions, although in this case mix the dry ingredients together of both mixes and then the wet ingredients include the extracts and then combine. Then add chopped black walnuts and optional raisins or cranberries.
    Divide into two parts and then with your hands pat into rounds on baking sheet lined with parchment paper and sprayed with Pam.
    While patting down pour 1/4 cup of rolled oats on top of each round.

    With a long knife, cut into 8 pieces as you would a pizza.
    Bake for 25 minutes or until golden brown at 375 degrees.

    After you take the scones out of the oven, combine the confectioners sugar and 1 T water or milk and combine until the mixture resembles heavy cream.
    Drizzle the topping over the golden scone. Hurry and eat before they are gone!

    Awesome Scones!

  • Rosemary Olive Scones

    1/3 c half & half or milk

    1/2 c finely chopped onions

    1/4 c Kalmata Olives coarsely chopped

    1 1/2 c flour

    1 c uncooked oats

    1 T sugar

    2 tsp baking powder

    1/2 tsp dry or 1 1/2 tsp fresh rosemary chopped

    3/4 tsp pepper

    1/2 tsp salt

    1/2 c butter

    Mix dry ingredients, then wet, then combine. Mix until just barely moist. Knead and spread into two rounds 8 inch circles.

    Cut into 8 slices.

    Bake on greased cookie sheet 450 degrees 18-20 minutes.

  • Cheese Scones

    2 c flour

    2 T sugar

    1 T baking powder

    1/4 tsp garlic salt

    1/4 tsp onion salt

    1/4 tsp salt

    1/4 tsp baking soda

    1 egg

    1/2 c sour cream

    5 T vegetable oil

    1/4 c milk

    2 c cheddar cheese

    Mix dry ingredients, mix wet including cheese. Combine and stir just until moist. Knead 7-8 times on floured surface.  Pat 1/2 dough into 1/2 inch thick on greased baking sheet.  Cut into 8 wedges. Repeat. You should have two rounds. Bake 375 degrees for 15-18 minutes or until golden brown.  Serve with Chili or Butternut Squash Soup.

  • Almond Struesel Scones

    Almond Streusel
    3 tablespoons Gold Medal® all-purpose flour
    2 tablespoons sugar
    2 tablespoons finely chopped almonds, toasted
    2 tablespoons firm butter or margarine
    Scones
    2 cups Gold Medal® all-purpose flour
    1/4 cup sugar
    2 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup firm butter or margarine
    1/2 cup chopped almonds, toasted
    1 egg
    1/2 cup half-and-half
     
  • Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
  • Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.