Tag Archives: Scones

Savory Sun Dried Tomato Scones

by Jennifer Wieland
Savory Sun Dried Tomato Scones

I am a self-proclaimed anglophile. I have great dreams of visiting the U.K. for an extended period at some point in my life. I love the culture, the style, the history and the great details they place on food and entertaining. I think tea time is something that should be embraced here in the United States. The whole idea of taking some time out of your day to visit and enjoy a nice cuppa  with some biscuits, scones and finger sandwiches is utterly delightful to me! As such, I am a huge tea drinker and scone fan. I’ll pop into places to grab a tea and scone but I generally only find sweet scones near my house. Surprise, surprise, I’m not always in the mood for something sweet. Sometimes, I have a hankering for the savory side of foods instead. That’s why these Savory Sun Dried Tomato Scones are an absolute favorite of mine. 

Savory Sun Dried Tomato Scones

My Savory Sun Dried Tomato Scones are a true treat when served warm and slathered with some Irish butter. While the sun-dried tomatoes to provide a bit of sweetness the addition of garlic powder, onion powder, chives and parmesan cheese into the dough definitely make these into a delicious, savory treat.

Savory Sun Dried Tomato Scones

The dough for these scones comes together very easily. It’s so easy in fact, that you’ll wonder why you haven’t been making scones for years.

Savory Sun Dried Tomato Scones

I personally don’t own a scone pan. I find it easy to just form the dough into a circle that I’ve patted flat using my hands.

Savory Sun Dried Tomato Scones

Once you have the dough circle you can just take a sharp knife and cut the circle into eighths. Just like you would cut a pie, cake or pizza.

Savory Sun Dried Tomato Scones

After that you just need to place the sliced scones on a prepared pan and let them set for 20-30 minutes.

Savory Sun Dried Tomato Scones

Once the scones have sat you just need to bake them to a beautiful, golden perfection.

Savory Sun Dried Tomato Scones
Serves 8
These savory scones make for a delicious treat to enjoy for breakfast, at your next brunch or with a cup of tea.
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
292 calories
34 g
56 g
15 g
6 g
8 g
89 g
28 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
89g
Servings
8
Amount Per Serving
Calories 292
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 56mg
19%
Sodium 28mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 3g
Protein 6g
Vitamin A
9%
Vitamin C
1%
Calcium
11%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 c. All-purpose flour
  2. 1 tbsp. Sugar
  3. 2 1/2 tsp. Baking powder
  4. 1/4 tsp. Garlic powder
  5. 1/2 c. Butter, cold and cubed
  6. 1 tbsp. Chives, chopped
  7. 1/4 c. Sun-dried tomatoes, finely diced
  8. 3/4 c. Milk
  9. 1 lg. Egg
  10. 1 tbsp. Olive oil
Instructions
  1. Preheat oven to 400ᴼ and line a baking sheet with parchment paper or a silicone liner.
  2. Place the flour, sugar, baking powder, onion powder and garlic powder in a large bowl and stir together.
  3. Cut the cold butter into the dry ingredients using a pastry blender until the ingredients start to look like coarse crumbs and there are no longer large chunks of butter.
  4. Stir in the chives, sun-dried tomatoes and cheese.
  5. Whisk together the milk, egg and olive oil and then add to the dry mix. Stir until it starts to come together and then using your hands if necessary finish mixing the ingredients together.
  6. Shape the dough into a flattened circle and then cut into eight wedges. Place each of the wedges on the lined baking sheet leaving a few inches in between each one.
  7. Let the scones rest for 20-30 minutes before baking.
  8. Bake in the oven for 20-25 minutes. Carefully remove the scones from the pan and place them on a cooling rack.
  9. Serve the scones while they are still warm with butter.
Notes
  1. You can also blend the ingredients in a food processor if that is easier for you just be sure not to over blend.
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calories
292
fat
15g
protein
6g
carbs
34g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 

 


Cherry Almond Scones

by Jennifer Wieland
Cherry Almond Scones

As I have stated many a time here in the past, I do not sleep. Usually it is due to children. This morning though I woke up at 3:00 am and there was no going back to sleep for me. Try as I might I just couldn’t get sleepy. So, I finally gave up a bit after 4:00 am and decided to get dressed and start the day early. I started laundry and was cleaning the kitchen cabinets and counters. Since the kitchen was all nice and tidy I then I figured why not bake and dirty it back up, enter Cherry Almond Scones.

I have had the idea for these banging around in my head for a few weeks now but haven’t had a chance to work on them for breakfast. I decided that today would be perfect for this recipe and set about making what is an absolutely, divine scone. I love the flavor combination of cherry and almond and to pretty up the scones I drizzled them with melted white chocolate. Can you say flavor heaven? Because let me tell you, that is what this is. If you are a fan of scones this is a must try recipe. You will not be disappointed. The scones are light, flavorful and moist.

 Cherry Almond Scones

Cherry Almond Scones
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2896 calories
307 g
656 g
172 g
40 g
105 g
806 g
794 g
101 g
4 g
55 g
Nutrition Facts
Serving Size
806g
Amount Per Serving
Calories 2896
Calories from Fat 1512
% Daily Value *
Total Fat 172g
265%
Saturated Fat 105g
526%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 47g
Cholesterol 656mg
219%
Sodium 794mg
33%
Total Carbohydrates 307g
102%
Dietary Fiber 9g
35%
Sugars 101g
Protein 40g
Vitamin A
136%
Vitamin C
19%
Calcium
95%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 c. sugar
  2. 2 c. all-purpose flour
  3. 1 tbsp. baking powder
  4. 1/4 tsp. salt
  5. 1/2 c. (1 stick) butter, cut into cubes
  6. 2/3 c. heavy whipping cream
  7. 1 egg
  8. 1 tsp. almond extract
  9. 2/3 c. frozen or fresh pitted cherries, quartered
  10. 1/4 c. white chocolate chips or discs, melted
Instructions
  1. Preheat oven to 350° and line a baking sheet with parchment paper or silicone liner.
  2. In a food processor, fitted with the pastry blade add the sugar, flour, baking powder and salt. Pulse a few times to mix well. With the food processor on add the cubed butter a few at a time and mix until it resembles coarse crumbs. In a bowl beat together the cream, egg and almond extract. With the food processor on slowly pour the cream mixture in. It will begin to form a ball and pull away from the sides. You may still have some bits that are not incorporated and that is fine. Add the cherries and fold in by hand. (I actually use my hands for this part.)
  3. Form the dough into a rectangle or circle and cut in half and cut the halves into four triangles. (You can see an example here.) Carefully move them to the lined baking sheet and bake for 20-25 minutes. Let cool for about 10 minutes and then using a spatula move to a wire rack to finish cooling.
  4. Melt the white chocolate and drizzle the tops of the scones with it.
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calories
2896
fat
172g
protein
40g
carbs
307g
more
My Sweet Sanity http://mysweetsanity.com/

Cinnamon Scones…

by Jennifer Wieland

I tell my family that I should have been born English and/or Scottish all the time. I am totally enamored of both and as a result I totally enjoy tea and scones. I am not and never will be a coffee girl. No, for me it is tea. Whether it be hot or cold it is my favorite drink and nothing pairs better with it for me than scones.

I have tried many scones from many places and have also made numerous recipes trying to find my idea of a perfect cinnamon scone. I think I have finally come up with a recipe that I really like and I know that my children love it too. The recipe is easy to throw together for breakfast on the weekend or would make a great addition to a brunch menu.

cinnamon scone slicesSliced and ready to put on a pan and baked.

cinnamon sconeWarm scones and a hot cup of tea…. mmm!

Cinnamon Scones

1/3 c. sugar
2 c. flour
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. cold butter (cut into squares)
2/3 c. heavy whipping cream
1 egg
1 tsp. vanilla
2/3 c. cinnamon chips
1/2 tbsp. cinnamon sugar

Preheat oven to 350 degrees.

In the bowl of a food processor fitted with the pastry blade pulse the sugar, flour, cinnamon, baking powder & salt until mixed. Add the butter mixing until the butter is cut into the mix and it looks like coarse crumbs. Combine the cream, egg and vanilla and whisk together. With the food processor on slowly add the milk mixture. Once the dough forms a ball and pulls away from the walls stop the food processor. Hand fold or mix with a spoon the cinnamon chips into the dough. Using your hands or a rolling pin flatten the dough to about 1/2 inch thick, sprinkle on the cinnamon sugar and slice into triangles. You can either do this using a circle or a rectangle shape for the dough. Carefully move to a parchment or silpat lined baking sheet and bake for 20-25 minutes. These can be served warm or at room temperature.


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