Savory Scones For Breakfast, Brunch and Lunch

Each scone recipe may differ, with its own list of ingredients and add-ins, yet certain essential components remain constant: flour, baking powder and sugar are usually needed.

Sugar helps scones rise and become light and fluffy. Use a scale to weigh your flour for best results, and grating frozen butter rather than melting it will result in lighter scones.

Bacon and Cheddar Scone Recipe

In this savory scone recipe, crispy bacon and sharp cheddar come together for an irresistible twist on this timeless treat. These irresistible scones are great for breakfast, brunch or lunch and pair perfectly with coffee or tea as an afternoon treat or side dish to entrees such as roast chicken, salmon or steak dinners. With its straightforward steps and helpful tips and tricks included within the recipe guideline, making scones will soon become second nature!

Cold Ingredients: To achieve flaky scones, it is key to use cold ingredients including the butter. This allows your dough to form small crumbs which melt and steam during baking, creating crisp layers. Chilling your mixing bowl and tools is also beneficial. Avoid Over Mixing: Only mix your ingredients enough until all dry ingredients have been evenly distributed into your dough mixture – too much mixing may lead to dense or tough results.

Sprinkling the Tops: When finishing off a scone recipe, one final step should always include adding an extra sprinkle of cheese for texture and flavor. This also works great to bring out any special features in the scones like seeds or chopped herbs!

Brushing the Tops: For an impressive golden hue in your scones, brush them with an egg wash before baking – this will allow an even bake and help to achieve that lovely golden brown color!

After mixing together flour, sugar, baking powder, cornstarch and salt in a large bowl, use a pastry cutter or two knives to cut in chilled butter until you achieve coarse crumbs. Stir in chopped chives, bacon and cheese until just mixed in before pouring cold buttermilk slowly into mixture until dough starts coming together. Turn dough out onto floured work surface and press into 7-inch disc for baking before cutting into 8 even wedges spaced 1″ apart on prepared baking sheet before placing back into oven to brown for 24 to 27 minutes convection mode or 33 to 36 minutes in standard mode before placing back onto wire rack for cooling before serving.

Herbed Cottage Cheese Scones

Herbed Cottage Cheese Scones are delicious, high protein scones that are simple and quick to make with only four ingredients and ready in less than 30 minutes! Ideal for breakfast, weekend brunch or even replacing dinner rolls this recipe uses cottage cheese for its creamy flavor while adding moisture and bulk while the addition of smoked paprika gives them a delightfully smoky zing – not forgetting their eggless nature which means quicker preparation time and easier clean up than traditional scones!

Begin by whisking together the dry ingredients, then work cold butter in using a pastry cutter, two forks or your fingers until you achieve small crumbles. Next add cottage cheese, milk and smoked paprika – stir well – then turn out onto a floured surface where gently knead with your hands until all dry bits of flour have been worked out – but be wary not to overwork as overdoing the dough can make tough scones!

If desired, this savory scone recipe allows for any type of milk – including low-fat and fat-free varieties – from low fat or nonfat varieties to full cream dairy options. Just ensure it reaches room temperature or cooler to prevent cottage cheese from melting. Alternatively, for softer and fluffier texture use ricotta cheese in place of cottage cheese; additionally feel free to substitute any favorite herb such as parsley, chives or basil in its place!

Once your dough has been formed into a circle, cut it into 8 equal portions and arrange on a baking sheet. Brush each scone with extra heavy cream if desired before baking for 20 to 25 minutes until golden brown in color. Enjoy while they’re warm! You can store these delicious scones in an airtight container at room temperature for up to 2 days; alternatively they can be frozen up to three months for later consumption!

Whole Wheat Scottish Oatmeal Scones

These Scottish oatmeal scones are mildly sweet, and their whole wheat flour provides an exquisitely nutty flavor. Plus, using instant oats rather than old-fashioned rolled oats really keeps these tender and succulent treats moist!

Add the oats, flour, corn starch, baking powder, sugar and salt in a bowl and combine using a pastry cutter until mixture resembles coarse cornmeal. Next add currants and allspice. Finally create a well in the center and add egg, vanilla extract and most of your milk (you may need additional milk as needed). Mix thoroughly if necessary adding additional liquid.

Before adding raisins to the dough, it is necessary to hydrate them first in order to make the baked scones even juicier and sweeter. Also make sure that your butter is as cold as possible so it forms the delicate pockets when baking takes place. Finally use low fat yogurt or Smart Balance instead of buttermilk for healthy scones!

Gluten Free Biscuit and Baking Mix

As a timeless breakfast, brunch or lunch staple, biscuits are an enduring treat made up of flour and fat that brings comforting bites of richness to any meal. While English scones contain eggs, regular North American biscuits usually use only milk and shortening or butter; gluten free varieties use an alternative mix without wheat flour and may include additional baking powder to help them rise more easily. They’re best enjoyed alongside jam or homemade marmalade alongside tea or coffee!

Bob’s Red Mill gluten free mix proved easy to work with and yielded tasty results, not sticky like Pioneer or King Arthur mixes, with clear instructions. Unfortunately, however, it required buttermilk which may not always be on hand or required an additional step of adding cold butter into the mix – more labor intensive than other recipes I tested.

My biscuits took longer to bake than expected and did not rise as high. Additionally, they had more of a bread-like texture, prompting me to wish the mix included more xanthan gum for texture improvement.

This mix combines gluten free flours and starches, such as Brown Rice Flour and Sweet White Sorghum Flour, along with sugar, salt and xanthan gum for convenient storage and use. Packaged in a stand up resealable bag it is easily stored and used – ideal for making biscuits and pancakes as well as casseroles, pot pies or dumplings! Available throughout North America.