Indulge in a culinary journey with our exquisite Rosemary and Sundried Tomatoes Breadscones. These savory scones are a delightful blend of aromatic rosemary, sun-kissed sundried tomatoes, and a hint of Parmesan cheese, coming together in a symphony of flavors. Perfect for breakfast, lunch, or a delightful snack, these scones are not only delicious but also incredibly easy to make. With our step-by-step guide, you'll be able to effortlessly create these golden-brown scones in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a flavorful adventure together. In addition to the Rosemary and Sundried Tomatoes Breadscones, we also have a collection of other delectable recipes to tantalize your taste buds. From the classic Blueberry Scones to the indulgent Chocolate Chip Scones, and the hearty Ham and Cheese Scones, our curated selection offers something for every palate. Whether you're a seasoned baker or just starting your culinary exploration, our detailed instructions and helpful tips will guide you through each recipe, ensuring a successful and enjoyable baking experience.
Check out the recipes below so you can choose the best recipe for yourself!
FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES
Provided by Katie Lee Biegel
Time 3h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
- In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
- Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.
ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES
Steps:
- Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES RECIPE
Provided by รก-174942
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, rosemary, and the sun-dried tomatoes. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 1 1/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out, or shape dough into scones. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow. If making scones bake for 20 minutes in a 450 degree oven. This recipe yields ?? servings.
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- If you don't have sun-dried tomatoes, you can use 1/2 cup of chopped fresh tomatoes.
- You can use all-purpose flour instead of bread flour, but the scones will be less chewy.
- Be careful not to overwork the dough. Overworking the dough will make the scones tough.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more milk.
- Bake the scones until they are golden brown on top. The scones should be cooked through, but they should not be dry.
- Serve the scones warm with butter and jam.
Conclusion:
These rosemary and sun-dried tomato scones are a delicious and easy-to-make breakfast or snack. They are perfect for a special occasion or for a simple weekend brunch. The scones are also a great way to use up leftover sun-dried tomatoes. Try these rosemary and sun-dried tomato scones today!
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