* Exported from MasterCook *
Scones, Parmesan
Recipe By : Jolie Stinson
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves -- minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese -- optional
The addition of onions gives these scones a nice bite. You can even
stir in some basil or oregano if you like.
Prep/Total Time: 25 min.
In a large skillet, saute onions in oil until tender. Add garlic;
saute 1 minute longer.
In a large bowl, combine the flour, cheese, baking powder and salt.
Stir in cream just until moistened. Stir in onion mixture.
Turn onto a floured surface; knead 10 times. Divide dough in half.
Pat each portion into a 6" circle. Cut each circle into 6 wedges.
Separate wedges and place on a greased baking sheet.
Bake at 400F for 12 to 15 minutes or until light golden brown. If
desired, sprinkle with additional cheese in last 5 minutes of baking.
Serve warm.
Cal 378, Fat 21g, Carb 36g, Sod 551mg, Fiber 2g, Pro 11g
Review: These are so simple, delicious and provide so many serving
opportunities. I served these with a crustless quiche for brunch and
they were a huge hit. I think I will try some different herbs next
time - just to play with flavors. Don't skip the onions - they are
perfect in this!
Source:
"Originally published as Italian Scones in Taste of Home Christmas
Annual 2009"
S(Internet address):
https://www.tasteofhome.com/recipes/parmesan-scones/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 382 Calories; 21g Fat (50.3%
calories from fat); 11g Protein; 37g Carbohydrate; 2g Dietary Fiber;
65mg Cholesterol; 605mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0517