Feeds:
Posts
Comments

Posts Tagged ‘savory scones’

Tired of typical sweet Scones? Try this savory good eat. Calabrese is a type of salame named after a region in southern Italy. It is mildly hot due to the addition of red pepper flakes. I also used fresh jalapeno peppers to make my scones spicier. If you can’t find hot Calabrese you can always use pepperoni.

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones (makes 12 Scones)

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
4 tbsp (1/2 stick) unsalted butter– chilled, cut into small pieces
1/2 cup toasted walnuts– corsely chopped
1 cup shredded cheese (jack, Cheddar)
3/4 cup chopped hot Calabrese 
1 jalapeño– chopped

2/3 cup whipping cream
2 eggs
1 tsp vanilla extract

Method:

  1. Preheat oven to 400 F. Line a baking tray with parchment paper.
  2. Combine flour, baking powder, salt and sugar in a big bowl. Mix to blend well.
  3. Rub chilled butter into flour mixture with your fingers to resemble coarse crumbs. Stir in walnuts, Calabrese and jalapeño.
  4. In a separate bowl, whisk together whipping cream, eggs and vanilla extract to blend well. 
  5. Reserve 2 tbsp of egg mixture for egg wash, pour the remaining to flour mixture all at once. Use a spatula gently FOLD IN until it mostly incorporates (it’s okay if there is still some dry flour visible). Do not over mix the dough. Transfer dough out to a generously floured surface. 
  6. Use your hand to quickly form the dough into a ball. Avoid kneading.  Cut the dough in half to form two separate balls. Flatten each ball to 1 1/2– 2 inch thickness, then divide into 6 wedges on each. 
  7. Place each dough wedge on lined baking tray, 3 inches apart. Brush the top with reserved egg wash. Bake in preheated oven for 15-18 minutes, until the top is golden brown. Cool on a rack completely before storing in a container.

Regina’s Note:

  • Hot Calabrese: Use pepperoni if you can’t find hot Calabrese.
  • Egg Wash: Instead of wasting an egg for egg wash, I like to use whipping cream as it also gives the baked good a sheeny look.
  • Reheat Scones: To taste the best texture of a scone, it is best to reheat cooled scones briefly (325 F for 3-5 minutes) to capture the flaky exterior crumbs while the interior is fluffy and soft.

Read Full Post »

Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

Bacon, Ham and Cheese Scones (makes 12 scones)

Ingredients:
2 cups flour
1 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter– cut into cubes
1/2 cup toasted walnuts– chopped
2/3 cup combination of grated Italian five cheeses (Parmesan, Mozzarella, Provolone, Romano, Asiago) and sharp Cheddar cheese
3 cooked bacon strips– chopped
2 slices ham– chopped
1 stalk green onion– chopped
2 cloves garlic– finely chopped
1/2 cup plus 2 tbsp heavy cream
2 eggs

Method:

  1. In a large bowl, mix loud, sugar, baking powder and salt to combine. Add cold butter, rub with your fingers until the mixture resembles crumbles. Add in walnuts, cheeses, bacon, ham, garlic and green onion. Mix well. Make a well in the center.
  2. Whisk cream and eggs in a small bowl to combine. Reserve 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of 6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes (see note below). Meanwhile, preheat oven to 375°F.
    Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
  • If you want to spice it up, feel free to add in some crushed red chili flakes or fresh chopped jalapeno peppers.
Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

 

 

Read Full Post »

Fried crispy shallots is a common condiment in South East Asia cuisine– we add it to soups, rice and all kinds of dishes, and it instantly makes the dish a lot tastier. Frying shallots is a skill, from choosing the right type of shallots, slicing and to the frying. I love how the whole house smells after I fried shallots– it is just so incredibly aromatic. For those who are afraid of frying shallots at home, luckily it is becoming common in Asian grocery stores. Although the store bought ones are not as fragrant as home made ones, at least they are crispy.

Fried Shallots & Cheese Scones

Fried Shallots & Cheese Scones

Fried Shallots & Cheese Scones Recipe (makes 12 small scones)

Ingredients:
2 cups flour
1 1/2 tbsp sugar– see note below
1 tbsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter– cut into cubes
1/2 cup toasted walnuts– chopped
2/3 cup grated Asiago cheese– see note below
3 tbsp fried shallots– drain the oil
1/3 cup plus 3 tbsp heavy cream
2 eggs

Method:

  1. In a large bowl, mix flour, sugar, baking powder and salt to combine. Rub in cold butter with your fingers until the mixture resembles crumbles. Add in walnuts, cheese and fried shallots, mix well. Make a well in the center.
  2. Whisk cream and eggs in a small bowl to combine. Scoop out 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of  6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes (see note below). Meanwhile, preheat oven to 375°F.
  5. Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Sugar: since this is savory scones, I used less sugar.
  • Cheese: I like to use Asiago cheese, but you can use parmesan, cheddar or strong flavor hard cheese.
  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing  flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
  • Flavor: the flavor of the scones is pretty much like the garlic shallot cookies that I made, but without the heat. If you want to spice it up, feel free to add in some crushed red chili flakes or fresh chopped jalapeno peppers.

Read Full Post »

I have been wanting to make cheese & scallion scones ever since I had (an expensive) one in a cafe three weeks ago. Today we had a brunch gathering with some good friends so I decided to make it. The scones came out very delicious, especially with butter! I chilled the scones for 30 minutes before baking so the butter firms up and thus producing a flakier texture (same theory as for pie/tart crust), and it did the trick. A common cheese used here is cheddar, but I used Asiago cheese instead as I love its flavor.

Asiago Scallion Scones

Asiago Scallion Scones

Asiago Scallion Scones (makes 12 small triangle scones)

Ingredients:
2 cups flour
1/2 tsp salt
1 1/2 tbsp sugar
1 tbsp baking powder
6 tbsp cold butter– cut into small cubes
1 cup grated Asiago cheese
4 stalks of scallion (green onion)– chopped
2 eggs
1 tbsp Dijon mustard
1/3 cup whole milk

Method:

  1. In a large mixing bowl, sift in flour, salt, sugar and baking powder. Rub in cold butter with your fingers until the mixture resembles crumbles. Add in cheese and scallion, mix well.
  2. Use a fork to beat eggs in a small bowl. Add in milk and mustard, beat to combine. Scoop out 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of  6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes. Meanwhile, preheat oven to 375°F.
  5. Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Chill scones before baking will produce a flakier texture.
  • Different cheese will create different flavor to the scones.
  • For a spicy version, try adding 1/2 tsp of crushed chili flakes, or ground black pepper.
  • Reference: King Arthur Flour– Scallion Cheddar Scones

Read Full Post »