Best Cheese And Basil Giant Scones Recipes

CHEESE AND BASIL GIANT SCONES

Steps:

• Preheat oven to 450 degrees.
• Prepare a cookie sheet with a generous amount of nonstick cooking spray.
• Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
• Add buttermilk and oil; mix only until dry ingredients are moistened.
• Divide dough into two balls.
• Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
• On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
• With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
• Brush tops of the disks with egg.
• Bake 10 to 12 minutes or until golden brown.
• Cut each disk into six wedges while hot.
• Serve warm or at room temperature.

EASY CHEESE AND GARLIC SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
• Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
• Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

BASIL & PARMESAN SCONES

Steps:

• In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
• Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
• Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
• Stir gently into dry mixture till the whole thing clings together.
• Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
• Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
• Make them as large or small as you wish.
• Transfer scones to lightly greased or parchment-lined baking sheet.
• Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
• Brush each scone with egg white, and sprinkle with some additional Parmesan.
• Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
• Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

PARMESAN AND BASIL SCONES

Steps:

• Pre-heat oven to 190°C.
• In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
• Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
• Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
• This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
• Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
• Make three equal horizontal, then vertical cuts resulting in 9 scones.
• Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.