Brie and Chive Biscuits

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Brie and Chive Biscuits
Source: Real Simple

These are delicious and tender brie biscuits with tons of cheese. I added an egg wash to give it some color.

Makes about: 30 1.5’’ inch biscuits
Prep time: 20 minutes
Bake time: 15-20 minutes

Ingredients

2 cups flour
¾ tsp salt
2 tsp baking powder
¼ tsp baking soda
6 tbsp cold butter
6 oz brie, cut into 1/2’’ pieces, with rind included (I used chive-covered brie from Trader Joe’s)
2 tbsp minced chives, fresh (subbed green onion b/c didn’t have chives)
¾ cup buttermilk
1 egg, for egg wash

Special equipment
Cookie cutter or round glass

Directions
1. Preheat oven to 350F.
2. Mix together flour, salt, baking powder, and baking soda.
3. Cut in butter to the dry mixture. Use your fingers or a hand mixer; the mixture should be crumbly.
4. Chives (or green onion) and brie. Toss to cover.
5. Add in buttermilk and knead the dough until it comes together.
6. Divide dough into two pieces.
7. Pat each piece into a circle about ¾ inch thick and cut out circles using a cookie cutter or the rim of a drinking glass.
8. Place biscuits on prepared baking sheets.
9. Brush with egg.
10. Bake 15-20 mins or until top is golden brown. Note: cheese will ooze out!

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Cream Scones

cream scones



Cream Scones
Source: Smitten Kitchen

These lovely scones are can be cut into a variety of shapes and decorated in a variety of ways. Yum!

Makes about: 16 scones
Prep time: 15 minutes
Bake time: 12-15 minutes

Ingredients
2 cups all-purpose flour
1tbsp baking powder
3 tbsp sugar
½ tsp salt
5 tbsp unsalted butter, cut into small pieces
½ cup dried cranberries, chopped
1 cup heavy cream

Special equipment
None

Directions
1. Preheat oven to 425F.
2. Combine flour, sugar, baking powder, and salt.
3. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough. Alternately, use two knives, or a blender, or a food processor.
4. Add in dried cranberries.
5. Pour cream into the dry mixture and stir to combine until dough forms.
6. Form dough into a ball and divide in half.
7. Pat each half into a circle and cut into 8 wedges with a knife.
8. Place wedges ½ inch apart on baking sheet. (If desired, sprinkle tops with sugar)
9. Bake 12-15 minutes until top is slightly golden brown.

flower scones

Buttermilk Scones from Baking with Julia

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Buttermilk Scones from Baking with Julia

Source: Baking with Julia

These scones are light and fluffy. Despite their paleness, they are still quite tasty.

Makes about: 24 small-ish scones
Prep time: 15 minutes
Bake time: 10 minutes

Ingredients
Scone:
3 cups all-purpose flour
1/3 cup sugar
2 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 ½ cup (12 tbsp) unsalted butter, cut into pieces
1 cup buttermilk
1 tsp lemon zest (optional)

Topping:
Sugar

Special equipment
None

Directions
1. Preheat oven to 425F.
2. Combine flour, sugar, baking powder, baking soda, and salt.
3. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough.
4. Add in lemon zest if desired.
5. Pour buttermilk into the dry mixture
6. Combine mixture until it comes together into a cohesive dough.
7. Divide the dough in half or thirds. Pat into a circle on a well-floured surface (yes, even a well-floured piece of parchment paper) using well-floured hands. Cut into 8 wedges. Repeat with the other half.
8. Place wedges ½ inch apart on baking sheet. Sprinkle with sugar.
9. Bake 10 minutes until top is slightly golden brown.

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Roasted Apple Brie Scones

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Roasted Apple Brie Scones
Adapted from Smitten Kitchen

I had some extra brie lying around, so I thought I’d make some scones. I didn’t have any heavy cream, nor did I have any milk, so I substituted a mixture of soymilk and butter for the cream. (No negative effects on the scones noted. No one even noticed the change.) The apples lend a delicate sweetness, and the brie just melts right into the scone. The dough is a bit sticky, so make sure to use plenty of flour when preparing the scones. Yes, I’ve been on a scone-making frenzy recently.

Makes about: 16 medium scones
Prep time: 15 minutes
Bake time: 30 minutes

Ingredients
Scone:
3 medium apples (or 1 pound)
1 ½ cups all-purpose flour
¼ cup sugar
½ tbsp. baking powder
½ tsp salt
6 tsp unsalted butter, cut into chunks
½ cup (2.25 oz) brie, cut into small chunks, rind removed
¼ cup heavy cream (or, substitute 1 tbsp butter+3 tbsp soymilk or milk)
1 egg

Topping:
1 egg, beaten
sugar for sprinkling

special equipment
a surface that can be covered with flour.

directions
1. Preheat oven to 375F.
2. Prepare apples: Peel and cut into small chunks. Place onto baking sheet and bake for 20 minutes.
3. Combine flour, sugar, baking powder, and salt.
4. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough.
5. Toss in brie and roasted apples and mix together with dry ingredients until the brie is covered in flour.
6. Beat egg in a separate bowl.
7. Pour eggs and cream into the dry mixture.
8. Combine mixture until it comes together into a cohesive dough. It will be sticky.
9. Divide the dough in half. Pat into a circle on a well-floured surface (yes, even a well-floured piece of parchment paper) using well-floured hands. Cut into 8 wedges. Repeat with the other half.
10. Place wedges ½ inch apart on baking sheet. Brush egg on scones and sprinkle with sugar.
11. Bake for 30 minutes, or until tops are golden brown.

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Walnut Brie Scones


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Walnut Brie Scones
Adapted from About.com

This makes a delicious savory scone. It’s also a great way to use up brie, if you somehow have extra on your hands.

Makes about: 16 medium scones
Prep time: 15 minutes
Bake time: 18 minutes

Ingredients
Scone
5 tbsp unsalted butter, cut into chunks
2 cups flour
2 tsp baking powder
¼ tsp salt
½ cup milk
1 egg, lightly beaten
4 ½ oz brie, cut into small pieces, rind removed
1 cup chopped walnuts

Topping:
egg or milk

Special equipment
none

Directions
1. Preheat oven to 350F.
2. Toast walnuts by placing on a baking sheet and roasting for 6-8 minutes.
3. Combine flour, baking powder, and salt.
4. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough.
5. Toss in brie and toasted walnuts and mix together with dry ingredients until the cheese is covered in flour.
6. Pour eggs and milk into the dry mixture.
7. Combine mixture until it comes together into a cohesive dough.
8. Divide the dough in half. Pat into circle. Cut into 8 wedges.
9. Place wedges ½ inch apart on baking sheet. Brush with egg or milk.
10. Bake for 16-18 minutes, or until golden brown.

walnut brie scone 1

 

Roasted Pear and Chocolate Scones


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Roasted Pear and Chocolate Scones
From Smitten Kitchen

These scones are slightly sweet, slightly chocolately, and very delicious. I’ve had my eye on this recipe for a while, and it didn’t disappoint. Enjoy!

Makes about: 16 medium scones
Prep time: 15 minutes
Bake time: 30 minutes

Ingredients
Scones:
3 medium pears
1 ½ cups all-purpose flour
¼ cup sugar
½ tbsp. baking powder
½ tsp salt
6 tsp unsalted butter, cut into chunks
¼ cup chocolate chips
¼ cup heavy cream (or, substitute 1 tbsp butter+3 tbsp soymilk or milk)
1 egg

Topping:
1 egg
sugar for sprinkling

special equipment
a surface that can be covered with flour.

directions
1. Preheat oven to 375F.
2. Prepare apples: Peel and cut into small chunks. Place onto baking sheet and bake for 20 minutes.
3. Combine flour, sugar, baking powder, and salt.
4. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough.
5. Toss in chocolate chips and roasted pears. Mix together with dry ingredients until covered. This makes it easier to combine everything.
6. Beat egg in a separate bowl. Mix with cream. Pour into the dry mixture
7. Combine mixture until it comes together into a cohesive dough. It will be sticky.
8. Divide the dough in half. Pat into a circle on a well-floured surface (yes, even a well-floured piece of parchment paper) using well-floured hands. Cut into 8 wedges. Repeat with the other half.
9. Place wedges ½ inch apart on baking sheet. Brush egg on scones and sprinkle with sugar.
10. Bake for 30 minutes, or until tops are golden brown.

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