Try this Caleb's Savory Scones recipe, or contribute your own.
Suggest a better descriptionPre-heat convection oven to 400*
1. Wash and dry the chives-chop using the white cutting boards
2. In a large bowl, whisk together flour, salt, baking powder, and sugar.
3. Using your hands, incorporate the butter until mixture is UNEVENLY crumbly. Note that some of your butter will remain in larger pieces which is exactly what you are trying to achieve
4. Mix in cheese and chives. Make sure they are evenly distributed.
5. Add 3/4 cup of heavy cream and work in with your hands. If mixture sticks together and there are no remaining crumbs at the bottom of the bowl, do not add any more cream. IF, crumbs remain, add more cream, 1 tablespoon at a time until mixture holds together.
6. Flour a work station and transfer dough.
7. Pat dough into a 7" disk and roll until it is about 3/4" thick.
8. Transfer the disk to a baking sheet.
9. Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet.
10. Brush the tops of the scones with additional cream to help the brown while cooking.
11. Bake for 10-15 minutes in the convection oven until golden brown. Check at the 10 minute mark.
Andrea and Caleb Dejong jackandandrea@msn.com
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 359 | ||
Calories from Fat: 141 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 47.8mg | 15 % | |
Sodium 151.2mg | 5 % | |
Potassium 130.7mg | 3 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 27.4g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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