Cheesy Courgette Scones

Well I never knew you could make scones with courgettes, who knew? but then again, I think there are so many scone recipes that I’ve come across. I loved the kale and blue cheese scones I made. They were unusual also and really tasty!

I like courgettes, they are quite versatile and best of all they are the original sprizialise  vegetable. These scones were quite tasty and with the addition of courgette, they were healthy right?

I adjusted the original recipe and omitted the sugar and replaced the sour cream with greek yoghurt which worked out fine.

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Cheesy Courgette Scones
A delicious cheese and courgette savoury scone.
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Prep Time
25 min
Cook Time
22 min
Prep Time
25 min
Cook Time
22 min
Ingredients
  1. 2 1/2 cups - plain flour, divided plus extra for dusting on surface
  2. 3/4 tsp - salt
  3. 1 tbsp - baking powder
  4. 1/2 tsp - baking soda
  5. 113g - unsalted butter, VERY cold and cut into tiny pieces
  6. 1 large - egg, beaten
  7. 1/2 cup - greek yoghurt
  8. 2/3 cup - zucchini, grated and drained (measure the courgettes once they are drained)
  9. 11/2 tsp - dijon mustard
  10. Pepper to taste
  11. 1 tsp - dried parsley
  12. 1 tsp - garlic powder
  13. chilli flakes to taste
  14. 3/4 cup - sharp cheddar cheese, grated, divided
  15. Extra cheese for topping
Instructions
  1. 1. Preheat oven to 205°C. Line a large baking sheet with parchment paper.
  2. 2. In a large bowl mix together flour, salt, baking powder, baking soda, parsley, garlic powder, pepper and chilli flakes.
  3. 3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a breadcrumbs. Add the grated courgettes and cheese and toss into the flour.
  4. 4. In a small bowl, whisk together the egg yoghurt and dijon mustard, then add to flour mixture. Gently fold them into dough with a spatula until combined.
  5. 5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) then use the scone cutter. Repeat the process until all the dough has been used. Place the scone on the baking tray and sprinkle the top of each scone with a little cheese.
  6. 6. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Guinness Scones

Guinness-scones2

In light of St Patricks day and to celebrate such a day. I found this recipe for Guinness scones which I thought was really unusual. I have never made scones with Guinness and just had to try them to find out how they turned out.

I really like eating and making scones, savoury and sweet. I make a lot of savoury scones as my family like them. I usually use milk or buttermilk to bind the dough together and it was the first time I used Guinness as a binding agent. The scones turned out well however the taste of Guinness was very subtle. 

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Guinness Scones
Yields 12
Soft and flakey Guinness scones with spring onions and cheese
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. 2 1/4 cups - flour
  2. 2 1/2 tsp - baking powder
  3. 1/2 tsp - baking soda
  4. 1 tsp - salt
  5. 56g - Irish butter, frozen, plus 28g - melted*
  6. 6 oz - cheddar, grated
  7. 2 spring onions - thinly sliced
  8. 1 tbsp - dijon mustard
  9. 7 oz - Guinness
  10. Pepper to taste
Instructions
  1. 1. Preheat the oven to 220°C and spray or line a baking tray with greaseproof paper. In a medium sized bowl, combine the flour, baking powder, baking soda, salt and pepper and whisk together. Using a box grater, grate the frozen butter into the flour mixture and then quickly toss to coat all the butter pieces with flour. Place the whole bowl in the freezer or fridge.
  2. 2. Meanwhile grate the cheese, slice the scallions into small pieces and in a separate bowl whisk together the mustard into the beer. Remove the bowl from the freezer/fridge and mix in the cheese and scallions until combined. Make a well in the center and pour the mustard beer mixture in the centre. Use a rubber spatula to gently mix until it just comes together.
  3. 3. Place the dough on floured surface. Pat the dough out until it's about 1-11/2" thick and use a scone cutter or glass to cut out rounds.
  4. 4. Place in the oven and bake for about 15-20 minutes until they are golden brown. Remove from the oven and immediately brush with melted butter. Serve warm.
Notes
  1. *Instead using the extra melted butter, next time I would just use the full amount (85g) frozen.
Adapted from Coley Cooks
Adapted from Coley Cooks
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

 

 

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Garlic Mushrooms and Rosemary Scones

Garlic Mushroom Scones

I had this idea of using garlic mushrooms and putting them in scones, I really like garlic mushrooms they are so versatile and can be used in so many things.

I used a old scone recipe that I adapted by adding the mushrooms. I wasn’t sure if it would work as mushrooms are very watery and scones mix should be a bit dry but I just tried and hoped! Luckily they did work out and were very tasty. 

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Garlic Mushrooms and Rosemary Scones
Yields 7
Delicious garlic and rosemary scones
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Prep Time
50 min
Cook Time
15 min
Prep Time
50 min
Cook Time
15 min
For the mushrooms
  1. 5 medium sized - mushrooms cut in cubes
  2. 1 clove - garlic minced
  3. 1 tbsp - chopped rosemary
For the scones
  1. 2 cups - plain flour
  2. 1 tbsp - baking powder
  3. ½ tsp - salt
  4. 1/3 - cup olive oil
  5. Little bit of milk to bind
  6. 20g - cheese
  7. 5 oz - greek yogurt
Instructions
  1. 1. To start make the mushrooms. In a frying pan heat some olive oil and add the garlic for a few seconds then the mushrooms. Season to taste with salt and pepper and add half the rosemary. Leave to cool, very important.
  2. 2. Once the mixture is nearly cool. Preheat oven to 215°C and line a tray with baking parchment.
  3. 3. In a bowl combine the flour, baking powder, rosemary, salt, pepper and cheese, mix well.
  4. 4. Add the olive oil and greek yogurt. Mix together then add the cooled garlic mushrooms. Add milk to bind the dough together.
  5. 5. Mix until combined don't overmix.
  6. 6. On a floured surface pat down the dough and with the scone cutter cut the scones out. Repeat until finished.
  7. 7. Bake for 15 minutes rotating halfway through.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Kale and Stilton Scones

kalescones4

I’m always up for a savoury scone me and this recipe was so different and really appealing which really tempted me. I really liked the fact it used kale, it’s really good for you and I often try to use it in recipes. These scones gave a lovely vibrant green colour which was so pretty.

These rustic scones were something I did enjoy they were really tasty, moist and hearty. I think there was just enough stilton a bit more would have been too strong in flavour for me. These taste best served warm with a generous amount of salted butter yummmmmmmy!

I was also trying to think of variations that I can add to this recipe, I thought of adding walnuts or instead of using kale I thought I would try spinach and feta cheese.

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Kale and Stilton Scones
Yields 13
Scones with healthy kale and strong stilton
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 200g - kale
  2. 1 - small onion finely chopped
  3. 250g - wholemeal flour
  4. 60g - unsalted butter
  5. 2 tsp - baking powder
  6. 1/2 tsp - baking soda
  7. 3/4 - salt
  8. freshly ground pepper to taste
  9. 140g - blue cheese crumbled
  10. 1 - egg beaten
  11. 100-125ml - buttermilk
Instructions
  1. 1. Measure out the kale and in a food processor pulse until it reaches finely chopped texture. Steam the kale until tender, leave to cool then squeeze as much of the access liquid out as possible.
  2. 2. Whilst the kale is steaming fry the onions in a frying pan and until soft, remove from heat and leave to cool.
  3. 3. Preheat the oven to 200°C, line a baking tray and have a 6" scone cutter to hand.
  4. 4. In a food processor add the flour, baking powder, bicarb, salt, pepper and pulse. Add the butter and pulse again for a minute or two. Then add the kale, onions and 75g of the crumbled cheese. Pulse again, then add the egg and buttermilk and pulse until it forms a soft dough. If the mixture seems too dry or wet and buttermilk or extra flour.
  5. 5. On a floured surface add the dough and press it down to 2cm thickness. Using the cutter cut the scones and place on the baking tray. Brush with milk and scatter the remaining stilton cheese over each scone.
  6. 6. Bake for 15-18 minutes or until it's slightly risen and the bottom of the scone has browned in colour.
  7. 7. These can be eaten warm but leave for until it's cool enough to handle.
Adapted from Baking with vegetables
Adapted from Baking with vegetables
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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My ‘Go To’ Cheese Scones

I have made savoury scones in previous posts. The spicy cheese wholemeal scones and moist greek yoghurt scones

These scones are the latest ones I’ve tried and I used this recipe for my Afternoon Tea as I really liked them, they worked out well. They are quite simple to make and are moist in texture and tasty. I used cheddar in my previous batch but this time I only had red leicester but any cheese will do.

I think these are my go to scone recipe if I just want plain traditional cheese scones. 

cheese scones afternoon teacheese scones afternoon tea2
 
My go to Cheese Scones
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Prep Time
15 min
Cook Time
13 min
Prep Time
15 min
Cook Time
13 min
Ingredients
  1. 8oz S/R flour
  2. 2oz Butter
  3. 2oz - Grated cheddar (plus extra too top)
  4. 1 tsp - baking powder
  5. 1 tsp - mustard powder
  6. 1 tsp - salt
  7. Freshly ground pepper to taste
  8. 140 ml - milk
Instructions
  1. 1. Preheat the oven to 220°C and line a baking tray. In a bowl mix flour, baking powder, mustard powder, salt and pepper in bowl
  2. 2. Rub in butter until resembling breadcrumbs
  3. 3. Add the cheese. Make well in middle and add milk, quickly mix together too form dough and turn out onto a floured chopping board/work surface.
  4. 4. Brush tops of scones with milk and top with sprinkle of cheese.
  5. 5. Bake in 220°C for 13mins
Adapted from Dave on Digital
Adapted from Dave on Digital
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
 
 
 
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Mincemeat Scones

Instead of the ever so popular mince pies, I wanted to make something different. I have made two variations before the Mincemeat crumble bars and Mincemeat cookies. I wanted to try something else. I was fancying some scones and thought why don’t I combine the two and I found a recipe for them.

I got a bit too over excited and added a bit too much mincemeat mix. This made my scones a bit too wet and they ended up being a cross being a scone and a cake! bit of a disaster but still edible. I have left the recipe with the original amount of Mincemeat and I would suggest to stick too it, otherwise you may end up having the same disaster as me :/.

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Mincemeat Scones
Yields 8
Festive Mincemeat Scones
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Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
Ingredients
  1. 500g - self-raising flour
  2. 1tsp - baking powder
  3. 1tsp - ground cinnamon
  4. 100g - unsalted butter, diced
  5. 200g - mincemeat
  6. 284ml - buttermilk
  7. milk for brushing
  8. flaked almonds (optional)
Instructions
  1. 1. Preheat the oven to 200°C.
  2. 2. In a medium sized bowl add the flour, baking powder and cinnamon. Rub the butter into the flour with your finger tips until it is completly encorporated then lightly toss through the mincemeat.
  3. 3. Stir in the buttermilk with the blade of a knife to make a soft dough.
  4. 4. Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Using a pastry cutter cut around 8 scones.
  5. 5. Brush with milk, scatter with the flaked almonds and gently press to help them stick. Bake for 12 minutess until golden.
Adapted from Tesco
Adapted from Tesco
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Moist Greek yoghurt scones with no butter!!!

As now a devote fan of scones I came across this scone recipe. I love yoghurt, it gives such a moist texture to cakes, muffins, breads however I didn’t realise you can use it in scones too, but if you can use it in breads why not? hey.

I usually add a bit more spice and flavour here and there so added some to these scones. I have got to say these scones were really moist the moistest I’ve tried and I think it’s all with the help of my good old friend Mr.Greek yoghurt. You should try these out you will not be disappointed.
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Greek yoghurt scones with no butter!!!
Yields 16
Greek yoghurt scones with no butter!!!
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 2 cups - plain flour
  2. 1 tbsp - baking powder
  3. ½ tsp - salt
  4. 1 cup - shredded cheddar cheese
  5. 1 tsp - garlic powder
  6. 1/3 - cup olive oil
  7. 1/3 - cup milk
  8. 5 oz - greek yogurt
Instructions
  1. 1. Preheat oven to 215°C and line a tray with baking parchment.
  2. 2. In a bowl combine the flour, baking powder, salt, cheese, and garlic powder mix well.
  3. 3. Add the olive oil, milk, and greek yogurt.
  4. 4. Mix until combined don't overmix.
  5. 5. Scoop out approximately 1-1/2 inch balls and place on a oiled baking tray. These will expand so leave at least 1-1/2 inches between your scones.
  6. 6. Bake for 15 minutes rotating halfway through.
Notes
  1. I added herbs, pepper and red onions, you can be experimental and add extras too!
Adapted from Holly's Helpings
Adapted from Holly's Helpings
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Mini spiced pumpkin scones with coffee icing

This is part two to my pumpkin baking, first being Pumpkin cream cheese muffins.

I’ve been making a lot of scones recently and wanted to make these to add to my collection also I think I’m really liking scone a lot more and OOOOOOOOOMYYYYYYYYYY was I soooooo happy that I did, they were so delicious, moist and soft I loved them. I think that the pumpkin spice makes such a difference.
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Mini spiced pumpkin scones with coffee icing
Mini spiced Pumpkin scones with coffee icing
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Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
Ingredients
  1. 1 - egg (I used medium)
  2. 1/2 cup - pumpkin puree
  3. 3 tbsp - cream or half & half (I didn't have cream so used milk)
  4. 1 tbsp - maple syrup (I didn't have that too so used agave nectar)
  5. 2 tsp - pure vanilla extract
  6. 2 cups - flour
  7. 1 tsp - baking powder
  8. 1/2 tsp - baking soda
  9. 2 tbsp - cornflour
  10. 1/2 tsp - salt
  11. 1 tsp - cocoa powder (I didn't add this)
  12. 1 tsp - ground cinnamon
  13. 2 tsp - pumpkin pie spice
  14. 1/3 cup - brown sugar
  15. 1/2 cup - unsalted butter, cold and cut into cubes
  16. Icing
  17. 2tbsp - cold coffee
  18. 1/4 cup - icing sugar
Instructions
  1. 1. Preheat oven to 200°C and line a baking sheet with parchment.
  2. 2. In a jug, whisk together the egg, pumpkin puree, cream (milk), maple syrup (agave nectar) and vanilla extract until smooth.
  3. 3. In a bowl, sift together flour, baking powder, baking soda, corn starch, salt, cocoa powder, cinnamon, pumpkin pie spice and brown sugar until evenly coated in the dry ingredients. Add the cold, cubed butter into the dry ingredients and crumble with a pastry blender or hands until the mixture resembles fine crumbs.
  4. 4. Add your pumpkin mixture into the dry mixture and stir just until all the flour is absorbed and a soft dough forms. Knead lightly on a floured surface until no longer sticky*.
  5. 5. On a floured surface, roll the dough to a 1/2 inch thickness and then use a mini scone cutter to cut the scones out.
  6. 6. Place on a baking sheet and bake for 10-12 minutes.
  7. 7. Once they are cooled add the coffee icing in thick criss cross pattern.
Notes
  1. *I found I needed a lot more flour in the recipe, I think I needed 1/2 cup more, or maybe more!
Adapted from Fairly nerdy food
Adapted from Fairly nerdy food
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Chocolate, cherry and almond scones

Another recipe made without eggs wohoo sorry I posted this one a bit late and after shravan.

We had some cherries left over so decided to make these scones and also the idea of chunky chocolate and almonds definately got me drooling. 

I think for me I would rather use chocolate chunks instead of chips. I usually get a bar of chocolate and cut it up into chunky pieces.

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Chocolate, cherry and almond scones
Yields 16
Delicious chocolate cherry scone
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 31/4 - cups flour
  2. 2 tbs - granulated sugar (I used 1/2 cup)
  3. 21/2 tsp - baking powder
  4. 1/2 tsp - baking soda
  5. 1/2 tsp - salt
  6. 3/4 cups - cold butter, cut into pieces
  7. 1 cup - buttermilk
  8. 2 tsp - vanilla extract
  9. 11/2 cups - fresh cherries, pitted and chopped
  10. 3/4 cup good - quality dark chocolate morsels
  11. 1/2 cup - sliced almonds
Topping
  1. melted butter
  2. raw sugar for sprinkling on top
Instructions
  1. 1. Preheat the oven to 220°C and line a baking tray with baking paper.
  2. 2. In a large bowl, combine the flour, sugar, salt, baking soda, and baking powder. Crumble the mixture until it resembles crumbs.
  3. 3. Stir in the buttermilk and vanilla extract. Fold in the cherries, dark chocolate, and almonds using a spoon or your hands.
  4. 4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. If the dough seems sticky, add more flour. Flatten out the dough to make a 2" thickness and using a pastry cutter cut the scones out and placing straight on the baking sheet. Repeat process until you make all the scones.
  5. 5. Brush each scone with some melted butter. Sprinkle some raw sugar on top. Bake for about 10 minutes or until the scones start to turn golden around the edges.
Notes
  1. I had to add a lot more flour as the dough was really wet! I'm not sure if that's the case for you but just in case you may need extra flour.
  2. I am a bit of a sweet tooth and I'm glad I added the extra sugar, although I could have added more as I wasn't the only one who said the scones weren't that sweet.
Adapted from Eat drink love
Adapted from Eat drink love
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Amazing spicy cheese, spring & red onion wholemeal scones

I’m trying to find some more recipes where it uses Wholemeal flour, yes I think it’s good to be healthyish!!! well obviously I’m not that healthy as I do have a bit of a sweet tooth! 
Anywayyyyyyyyy I came across this aaaaaamazing recipe for wholemeal scones, which I was very excited to try out. They are not fully wholemeal they do include a bit of plain flour but it is mainly wholemeal so it’s not too bad.

I did however adjust the recipe to make it my own, by adding a whole variety of goodyness wohoo.

I could eat it without butter but also taste soooo good with a bit of butter.

Check out the Healthy seasonal recipes for step by step photos and her yummy pics out.

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Spicy cheese, spring & red onion wholemeal scones
Serves 12
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Prep Time
40 min
Cook Time
15 min
Total Time
2 hr
Prep Time
40 min
Cook Time
15 min
Total Time
2 hr
Ingredients
  1. 11/2 cup - wholemeal flour
  2. 2/3 cup - plain flour
  3. 1/3 cup - chopped chives - I didn't have chives
  4. 2 tsp - baking powder
  5. 2 tsp sugar - I didn't add sugar
  6. ½ tsp - salt
  7. ½ tsp - baking soda
  8. 90g - cold butter
  9. 1 tbsp - oil
  10. 2/3 cup - buttermilk
  11. 1 egg - lightly beaten
  12. I added
  13. 2 - finely chopped spring onions
  14. 1/4 - finely chopped red onion
  15. 1/2 -1 tsp - chilli powder (depending on how hot you like it!)
  16. grated red leicester cheese
  17. Freshly ground pepper
  18. I topped it off with some finely chopped herbs
Instructions
  1. 1. Whisk the flours, baking powder, salt and baking soda (and which 'added' ingredients you want to use) in a large bowl. Add butter (to make life a bit easier I cut the butter into cubes before adding it in) quickly work butter into the flour mixture by squeezing the flour-coated pieces of butter into the mixture. Press all of the butter flat until no cubes remain. Drizzle the oil over the flour mixture, and toss with a fork until the canola is mixed in.
  2. 2. Make a well in the center of the dry mix and pour in the buttermilk. Gradually stir the liquid into the flour mixture until the combine, working gently with hands to get it to come together, don't over work.
  3. 3. Roll the dough out into a large rectangle, straightening the edges and keeping the corners square to 10-inches wide by 15-inches long. Fold the dough in thirds, brush off excess flour as you fold. Repeat rolling the dough and folding. Wrap in plastic wrap and refrigerate dough until the gluten has relaxed, and the butter is stiff again, 30 minutes and up to 2 hours.
  4. 4. Preheat oven to 200°C, line a baking tray with parchment paper.
  5. Roll dough to 6 by 12 inches. Cut into 8 biscuits (I got a few more out of it) with a 2 3/4-inch biscuit cutter. (Do not twist cutter.) Transfer to the prepared baking sheet. Brush egg over the biscuits. Lightly sprinkle coarse salt, (I used some chopped herbs) over the scones. Bake until the biscuits are puffed and lightly golden, 13 to 15 minutes.
Notes
  1. I didn't chill my dough for too long only about 30 mins, I'm not sure if this made a difference.
Adapted from Healthy seasonal recipes
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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