Breakfast Cheese Scones Delicious!
Hello everyone, today's recipe is cheese scones, delicious for breakfast or any time. For more recipes please visit @NinikBeckerEatLover
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#scones #breakfast #CheeseScones
Breakfast Cheese Scones
Scone dough (savory):
375g (3 cups) all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/2 cup cold butter
1 cup cold buttermilk
Additional ingredients:
1/2 cup grated Cheddar cheese + for sprinkle
1/2 cup grated Swiss cheese or other types of cheese
1 stalk spring onion or chive
A handful of chopped pumpkin/sweet potato
A handful of chopped red bell pepper
Use ingredients as you prefer
Egg to apply before baking. (or butter)
Indonesian
Scone Keju (untuk sarapan atau cemilan)
Adonan scone (asin/tidak manis):
375g (3 cangkir) tepung serbaguna
2 sdt baking powder
1 sdt garam
1/2 sdt merica
1/2 cangkir mentega dingin
1 cangkir buttermilk dingin
Bahan tambahan:
1/2 cangkir keju Cheddar parut + untuk taburan
1/2 cangkir keju Swiss parut atau keju jenis lainnya
1 batang daun bawang atau daun bawang
Segenggam labu cincang/ubi jalar
Segenggam paprika merah cincang
Gunakan bahan sesuai keinginan Anda
Telur untuk dioleskan sebelum dipanggang. (atau mentega)
Baking Recipe:
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Music: Kurt – Cheel – Audio Library
Caprese Pesto Pinwheel Savory Scones video demonstration - sconebaking.com
All the flavors of a Caprese Salad in a delicious savory scone for brunch, a light lunch with a salad, or an anytime snack.
Go to: sconebaking.com for the complete recipe and photo tutorial
Let's BAKE!
Our favorite breakfast! Parmesan Herb Scones
Quick and easy Parmesan Herb Scones!
==Recipe==
=Ingredients=
2 Tbsp Dried Minced Onions
2 Tbsp Water
2 Cups All-Purpose Flour
1 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1 1/2 Tsp Italian Seasoning
1/2 Cup Parmesan Cheese
1 Egg, Whisked
1/4 Cup Olive Oil
3/4 Cup Water
=Directions=
1) Stir together the minced onions and water in a small bowl, and set aside.
2) Whisk together flour, baking powder, salt, garlic powder, Italian seasoning, and Parmesan cheese in a large bowl.
3) Mix the egg, olive oil, onions, and water into the dry ingredients until combined.
4) Form the dough into a 10 disc on a parchment covered baking sheet. Cut the disc into eight wedges.
5) Bake in a 450°F oven for 12-15 minutes, until the tops of the scones are golden. Cool for 10 minutes before gently separating the scones.
#scones #baking #breakfast #savory #cheese #brunch #Shorts
[Eng SUB] 바질 치즈스콘 만들기/ How to make basil cheese scones/scones recipe/스콘 레시피 :: Bong Appétit 봉아뻬띠
#홈베이킹 #홈베이킹브이로그 #스콘만들기
▽ 레시피 더 보기▽
구독과 좋아요 부탁드려요!
안녕하세요, 오늘은 향긋하고 든든한 바질치즈스콘 레시피 가져왔어요. 꼭 바질이 아니더라도 로즈마리, 파슬리, 타라곤 같은 여러 다른 허브를 이용해 응용 가능한 스콘 레시피에요. 밀봉해 하루 보관 후 먹으면 허브향이 더 향긋하게 드실 수 있어요.
항상 달걀이 들어간 스콘만 구워왔었는데 이번엔 조금 더 촉촉하게 우유와 생크림양을 늘려 만들었어요. 식사 대용으로 먹어도 좋을만큼 달지 않고 고소해요.
저는 소금을 계량까지 해두고선 깜빡해서 굽기전에 앞뒤로 조금만 뿌려 구웠어요. 베이킹 초보때 먹어본 소금이 들어가지 않은 빵 맛이 너무 충격적으로 맛이 없던 기억이 나서 걱정을 많이 했는데, 치즈가 들어가서 그런지 소금을 계량 했던 만큼 넣었으면 짜다고 느껴질 뻔 했네요. 조금 짭짤한 맛을 더 느끼고 싶으신 분들은 소금양을 1g정도만 더 늘려 반죽 하시면 좋을 것 같아요.
바질을 포함한 많은 허브들은 호불호가 많이 갈린다고 생각해요. 약간의 향을 원하시면 조금 줄이셔도 괜찮고, 조금 강한 향을 원하시면 두배 이상 바질의 양을 늘려도 좋아요.
그라나 파다노 치즈는 파마산 치즈같은 단단한 치즈인데요, 파마산보다 치즈 특유의 향이 덜 강한 종류에요. 베이킹 뿐만 아니라, 파스타, 리조또, 샐러드 등등 여러 요리에 사용할 수 있고 호불호도 덜 갈리기 때문에 한번 쯤 드셔보시는 것도 좋을 것 같아요. 대형마트에 가면 쉽게 구하실 수 있어요.
스콘 8개 분량 / Make 8 scones
* Preheat oven on 170degree
* 170도 컨벡션 예열
-재료 Ingredients-
박력분 Cake flour 200g
중력분 All purpose flour 100g
베이킹 파우더 Baking powder 12g
소금 Sea salt 1-2g
황설탕 Brown sugar 45g
무염버터 Unsalted butter 105g
우유 Milk 90g
생크림 Heavy cream 60g
바질/바질트리 Basil/Basil tree 13g
그라나 파다노 Grana Padano cheese 13g
체다 치즈 Cheddar cheese 2 slices
계란물 Egg wash
1. 허브 물에 씻어 물기 제거
2. 박력분, 중력분, 베이킹 파우더 섞기
3. 차가운 무염버터에 밀가루 묻히기
4. 차가운 버터 대충 손으로 자르기
** 버터가 녹지 않게 주의
5. 버터에 밀가루 골고루 묻히기
6. 푸드프로세서에 버터와 밀가루 조금 넣고 빵가루 크기로 갈기
7. 나머지 밀가루 체치기
8. 갈은 버터 넣고 잘 섞기
9. 바질 잘게 뜯어 넣고, 설탕, 치즈 넣고 잘 섞기
10. 생크림,우유 넣고 스크래퍼로 자르듯이 섞기
** 스크래퍼가 없으면 포크로 대충 섞기
11. 가루가 조금 남아 있고, 액체가 보이지 않으면 비닐에 옮기기
12. 반으로 잘라 접기, 두번 반복
13. 비닐에 잘 싸서 냉장고에서 휴지 1시간
14. 휴지 후, 8등분하기
15. 계란에 우유 조금 섞어 계란물 만들어 바르기
16. 170도 컨벡션 오븐 기준 25분 굽기
—————레시피 사용시 출처만 밝혀주세요????????—————
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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
감자바질스콘 만들기(Potato Basil Scones), home baking
포실포실 삶은 감자와 드라이 바질을 넣어 만든 스콘이에요.
감자 제철에 만들어 드시면 더욱 맛있답니다.