Savory Cheese Dill Scones

45 minuta 12 porcija Health Score: 2
Savory Cheese Dill Scones

O receptu

Savory Cheese Dill Scones is a breakfast that serves 12. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 216 calories. For 27 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 40 would say it hit the spot. It is brought to you by Foodista. A mixture of coarsely cheddar cheese, a pinch of baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 27%, this dish is rather bad. Users who liked this recipe also liked Savory Dill and Caraway Scones, Cheese Dill Scones, and Savory Three Cheese Cream Cheese Pumpkin Scones.

Sastojci

  • 3/4 teaspoon baking powder
  • 1/2 teaspoon and a pinch of baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (or 1 stick) and 3 tablespoons cold butter, sliced
  • 1 cup buttermilk
  • 1/2 cup coarsely grated Cheddar cheese
  • 1/2 cup cottage cheese
  • 1 tablespoon chopped fresh dill
  • 1 large shallot, chopped
  • 1 tablespoon sugar
  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour

Priprema

  1. Preheat oven to 375F with the rack in middle position.
  2. Make the Scone Mix.
  3. Using a Food Processor fitted with a steel knife blade: Place half the butter and half the dry ingredients in the bowl. Pulse until the butter is reduced to pea-sized pieces, with dough still dry. Transfer first half of the mix into a large bowl. Repeat process with the other half of the ingredients and add to the large bowl.
  4. By hand: Place all the ingredients in a large bowl and use a pastry cutter to incorporate the butter into the dough. Cut by pressing on butter, then gathering flour onto it in two quick strokes. Cut until butter slices become pea-sized.
  5. Dont over process or mix. Dough will be dry. Break large lumps of butter by hand, and toss dry dough with your fingers.
  6. Blend the cheeses, dill, shallot and pepper with the Scone Mix using a wooden spoon. Drizzle the buttermilk over the dough and drop the cottage cheese in the middle, and stir until mixed. Add more buttermilk if dough is too dry to hold together.
  7. Place dough on a lightly floured surface and divide into two. Form 2 discs and flatten each to a thickness of about 1-1/2 inches, cut into 6 wedges for a total of 12. Arrange an inch apart on a cookie sheet.
  8. Bake for 15 minutes, rotate the pan, and bake another 10 to 15 minutes, until scones are light brown on top and darker at the bottom. Bread should no longer be soft and doughy in the center. Bake in 2 batches if scones dont fit in one cookie sheet.
  9. Serve warm or cool in a wire rack before wrapping in foil or plastic wrap/bag. Freshly baked scones can be kept at room temperature for up to 2 days, and in the refrigerator for a week.

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