Best Paula Deens Parmesan Scones Recipes

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TRADITIONAL RAISIN SCONES



Traditional Raisin Scones image

Yield 1 dozen scones

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins

Steps:

  • Preheat the oven to 350 degrees. Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, one at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 30 minutes. Serve the scones warm, with softened butter and preserves.

SOUR CREAM SCONES



Sour Cream Scones image

Make and share this Sour Cream Scones recipe from Food.com.

Provided by Juenessa

Categories     Scones

Time 39m

Yield 16 scones

Number Of Ingredients 10

2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cubed and cold
1 cup sour cream
1 egg yolk
1/2 cup heavy cream
1/4 cup sugar, in the raw

Steps:

  • Preheat oven to 400 degrees F.
  • In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together.
  • Add the cubed, cold butter until a coarse meal forms.
  • Pulse in the sour cream and egg yolk until just combined.
  • Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball.
  • Gently pat the dough down into a 3/4 inch thick square shape.
  • With a large knife cut the dough square into 4 smaller, equal squares.
  • Then cut each smaller square diagonally, with an X, making 4 smaller triangles.
  • Transfer the 16 triangles onto a parchment paper lined baking sheet.
  • Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw.
  • This will create a shiny and crunchy top for the scones.
  • Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
  • Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 170.3, Fat 9.8, SaturatedFat 6, Cholesterol 37.9, Sodium 324.3, Carbohydrate 18.7, Fiber 0.4, Sugar 5.6, Protein 2.4

PAULA DEEN'S PARMESAN SCONES



Paula Deen's Parmesan Scones image

Make and share this Paula Deen's Parmesan Scones recipe from Food.com.

Provided by CookingONTheSide

Categories     Scones

Time 33m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup butter, cut into cubes and softened
2 tablespoons melted butter
1 large egg, beaten
1/2 cup whole milk

Steps:

  • Preheat oven to 400 degrees.
  • In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
  • Add cubed butter to dry mixture.
  • Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
  • Transfer to a medium mixing bowl.
  • Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
  • Mix gently with a fork until dough sticks together; it will be rather wet.
  • Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
  • Dough will still be moist, pat out to a circle that is half an inch thick.
  • Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
  • Bake 11-13 minutes, until golden brown.
  • Serve warm with butter.

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