Food recipes
Green Onion, Swiss and Parmesan Scones
Green Onion, Swiss and Parmesan Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated butter, without sa...
Green Onion, Swiss and Parmesan Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cheese, parmesan, hard
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
Directions:
Preheat oven to 400 degrees F. Grease a baking sheet with non stick cooking spray and set aside.
In a large bowl, combine flour, baking powder, salt and sugar.
Cut butter into dry ingredients until it is similar to coarse meal.
Stir in cheeses, green onions and milk until moist.
Flour your work surface and roll dough out to be 1-1 1/2 inches thickit will be sticky if you dont use enough flour.
Cut dough into small circles and place onto prepared baking sheet.
This recipe should make 24 small or 12 large scones.
Brush tops with cream and bake 12-15 minutes until golden brown.
Serve with butter or make little sandwiches.
Store in air tight container for up to 3 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cheese, parmesan, hard
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
Directions:
Preheat oven to 400 degrees F. Grease a baking sheet with non stick cooking spray and set aside.
In a large bowl, combine flour, baking powder, salt and sugar.
Cut butter into dry ingredients until it is similar to coarse meal.
Stir in cheeses, green onions and milk until moist.
Flour your work surface and roll dough out to be 1-1 1/2 inches thickit will be sticky if you dont use enough flour.
Cut dough into small circles and place onto prepared baking sheet.
This recipe should make 24 small or 12 large scones.
Brush tops with cream and bake 12-15 minutes until golden brown.
Serve with butter or make little sandwiches.
Store in air tight container for up to 3 days.