The post Oatmeal Savory Scones appeared first on Home Cooking Adventure.
]]>Oatmeal scones are a satisfying treat for any time of day. Not only do they satisfy with their rich flavors and inviting textures, but they also serve as a substantial protein source, thanks to the incorporation of egg, cheese, butter, bacon and buttermilk. Serve them as a savory breakfast option or as a delightful accompaniment to soups, salads, or afternoon tea.
Feel free to adjust the recipe according to your tastes. Swap out bacon for ham or mushrooms, or enhance the scones with additional veggies such as red peppers, carrots, or chili peppers.
As the aroma of freshly baked goodness fills the air, you’ll know these oatmeal scones are going to be a great treat. The oats add a subtle nuttiness, while the flour provides the perfect balance of structure and softness. With their irresistible combination of flavors and textures, these scones are sure to become a beloved favorite for all who taste them.
How to make oatmeal savory scones
Begin by preheating your oven to 400 F (200 C) and lining a baking sheet with parchment paper.
In a medium-large bowl, whisk together the flour, oats, salt, baking powder, and garlic powder.
Add the cubes of butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the mixture until the pieces are no larger than peas.
Next, add the grated cheese, cooked crispy bacon, and green onion to the bowl. Give it a quick stir to combine with the flour mixture.
In a separate bowl, beat the egg and buttermilk together. Then, add this mixture to the flour mixture, stirring until just combined. Be careful not to overmix.
Transfer the dough onto a floured surface and shape it into a circle about 8 inches (20 cm) in diameter. Then, cut the circle into 8 triangles.
Place the scones onto the prepared baking sheet. Brush the tops with olive oil and sprinkle some oats and salt over them.
Bake the scones in the preheated oven for about 18-20 minutes, or until they turn golden brown.
Once baked, transfer the scones to a cooling rack. They are best served warm.
Hope you will try these out and enjoy your delicious homemade scones! If you do, don’t forget to tag me on your Instagram posts or stories.
Other similar recipes you may like to try
Enjoy the delightful taste of our freshly baked Strawberry Scones, bursting with fruity flavor and buttery goodness.
Try the irresistible richness of our Double Chocolate Scones, a decadent treat perfect for satisfying your chocolate cravings.
These Whole Wheat Carrot Biscuits are packed with nutritious carrots and hearty whole wheat flavor, perfect for any time of the day.
Oatmeal Savory Scones
Ingredients
- 1 ¼ cup (160g) all-purpose flour
- 1 cup (100g) oats
- 2 ½ tsp (10g) baking powder
- 1/2 tsp (3g) salt
- 1 tsp (3g) garlic powder
- 5 tbsp (70g) cold unsalted butter , cut into small cubes
- 1 cup (100g) cheddar cheese , grated
- 3.5 oz (100g) ham or bacon , diced and cooked until crispy
- 1 green onion , chopped
- 1/2 cup (120g) buttermilk , cold
- 1 egg
- olive oil , for brushing
Instructions
- Cook the diced bacon until crispy. Set aside to drain on paper towels.
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
- In a medium-large bowl whisk together flour, oats, salt, baking powder and garlic powder.
- Add the butter cubes, and using a pastry cutter or fork, cut the butter until the pieces are no bigger than peas.
- Add the grated cheese, cooked crispy bacon and green onion and just give a quick stir to combine with the flour mixture.
- Add the beaten egg and buttermilk to the flour mixture and stir until just combined. Don't overmix.
- Transfer dough onto a floured surface. Shape into a circle of about 8 inches (20 cm) in diameter, then cut into 8 triangles.
- Transfer the scones to the baking sheet. Brush the top with olive oil. Sprinkle oats and salt over them.
- Bake for about 18-20 minutes until golden brown.
- Transfer to a cooling rack. The scones are best served warm. Enjoy!
Video
Nutrition
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]]>The post Whole Wheat Carrot Biscuits appeared first on Home Cooking Adventure.
]]>How to make whole wheat carrot biscuits.
The recipe for these biscuits is quick and easy. Make sure to prepare all the ingredients before starting to prepare the dough. Grate the carrots and cheese and set aside until ready to use. It is essential to use chilled ingredients and work pretty quickly to create flaky biscuits.
For this recipe, I’ve used whole wheat flour and all-purpose flour to add fiber and make them more nutritious. I also added some oats that bring an amazing flavor and texture. Carrots, cheese and seeds are also enriching the nutritious value while adding more flavor and texture.
I always love to use buttermilk when making biscuits as it helps create a tender and soft crumb. Also, make sure to not overwork the dough and you will surely get a satisfying result.
I highly recommend not skipping the folding process as this will ensure the flaky layers of goodness. It is not difficult and worth all the effort.
If you like biscuit recipes you may also like these Pumpkin Biscuits that are perfect for the fall season. Also, these Cheddar Biscuits are always very much appreciated every time I bring them to a gathering. You may also like to try these Garlic Cheese Bombs that take the biscuit dough and shape it and fill it with gooey cheese turning them into a delightful and unforgettable treat.
Hope you will try this healthy Whole Wheat Carrot Biscuits, tag me on Instagram if you do and enjoy as much we did!
YOU MASY ALSO LIKE:
Flaky Buttermilk Biscuits
Strawberry Scones
Savory Scones
Whole Wheat Carrot Biscuits
Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (125g) whole wheat flour
- 1/4 cup (25g) oats
- 2 ½ tsp (10g) baking powder
- 1 tsp (5g) sugar
- 1 tsp (5g) salt
- 3 oz (90g) 1 medium carrot , grated
- 6 tbsp (80g) cold unsalted butter , cut into small cubes
- 1 cup (240g) buttermilk , cold
- 1/2 cup (50g) cheddar cheese
- 1 tbsp (10g) pumpkin seeds
For topping
- 1 small egg , beaten
- Bagel seasoning
Instructions
- Preheat the oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, whole wheat flour, oats, baking powder, salt and sugar in a large bowl.
- Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
- Add grated carrots, cheddar cheese and pumpkin seeds and just give a quick stir to combine with the flour mixture. Add the buttermilk and mix until incorporated and the dough just comes together.
- Pour the mix onto a lightly floured surface, gently press the dough and then pat it with your hands trying to shape it into an about 1/2 inch (1cm) thick rectangle. Fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
- Finally, sprinkle some flour on the dough and gently pat it down to up ¾ inch (2cm) thickness.
- Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from the dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
- Place the biscuits, 1 inch apart, on the prepared baking sheet.
- Brush the tops of the biscuits with beaten egg and sprinkle with some bagel seasoning.
- Bake for 20-25 minutes or until crisp and golden.
- Serve biscuits while still a bit warm.
Video
Nutrition
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]]>The post Double Chocolate Biscotti appeared first on Home Cooking Adventure.
]]>How to make Double Chocolate Biscotti.
You don’t need more than 10-15 minutes to prepare the batter for these chocolate biscotti. First, you whisk together the dry ingredients, flour, cocoa powder, baking powder and salt, in a medium bowl.
In another bowl cream together butter and sugar and then add eggs one at a time. Add vanilla extract or any other extract you prefer, like rum, mint, almond and so on. Incorporate the flour mixture and chocolate chips. The batter is ready.
Now, shape the batter into two small logs and bake for 25 minutes. Cool for 5 to 10 minutes. Don’t cool completely as you may not be able to cut clean slices.
Cut the logs into diagonal slices and transfer again to the baking sheet. Bake for 15 minutes more, until crispy.
If you like biscotti recipes you may also like these flavorful Dried Fruit Biscotti. For a touch of fall, you may also try these Apples and Oats Biscotti which I find a great back-to-school treat all day long. These crunchy and nutty classic Cantucci Biscuits are always great for coffee breaks as well.
Hope you will try these amazing Double Chocolate Biscotti and enjoy as much as we did.
YOU MAY ALSO LIKE:
Vanilla Chocolate Swirl Cookies
Butter Cookies – Pastisetas
Checkerboard Cookies
Double Chocolate Biscotti
Ingredients
- 1/2 cup (110g) butter , room temperature
- 2/3 cup (135g) sugar
- 2 eggs
- 1 tsp (5g) vanilla extract
- 1/2 tsp (3g) salt
- 1 ½ tsp (6g) baking powder
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 1 cup (170g) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.
- In a medium bowl, mix butter with sugar until creamy.
- Add eggs one at a time and mix to incorporate. Add vanilla extract and mix to combine
- With the mixer on low, incorporate the flour mixture. Stir in chocolate chips.
- Into the prepared baking tray, form the dough into 2 small logs, about 2 inches (5cm) wide. The dough is pretty sticky so you can wet your spatula or use flour to be able to give each log the right shape.
- Bake for 25 minutes, remove from the oven and let cool for about 5-10 minutes.
- Cut into 1/2 inch (1cm) diagonal slices and place them on the baking tray. Bake for another 15-17 minutes, flipping the biscotti after the first 8 minutes.
- Cool completely on a wire rack. Enjoy!
Video
Nutrition
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]]>The post Eggless Savory Scones appeared first on Home Cooking Adventure.
]]>One of the great things about these savory scones is that you can customize the filling to your liking. If you’re a bacon lover, try swapping out the ham for crispy bacon. Or, add olives, dried tomatoes, chives, or different types of herbs for even more flavor. The possibilities are endless, and you can make each batch of scones unique and exciting.
How to make eggless savory scones
To start, in a medium-large bowl, whisk together flour, sugar, salt, baking powder, and garlic powder. Cut butter cubes into the mixture using a pastry cutter or fork until the pieces are no bigger than peas.
Next, add grated cheese, ham, and green onion to the mixture and combine them with the flour. Then, incorporate cold buttermilk until the ingredients are just combined. Avoid overmixing.
Transfer the dough onto a floured surface and shape it into a circle of about 8 inches (20 cm) in diameter. Cut the dough into eight triangles and transfer the scones onto the baking sheet. Brush the top of each scone with olive oil before placing it in the oven.
Bake the scones at 400 F (200C) for approximately 18-20 minutes until golden brown. Once done, transfer the scones onto a cooling rack.
These scones are best served warm, straight out of the oven, to fully appreciate their texture and flavor. They can be enjoyed as a delicious and satisfying breakfast or brunch, They also pair perfectly with a fresh salad or soup, making for a memorable and satisfying meal. Your guests will love these savory scones, and you’ll be proud to serve them at your next gathering. Give them a try and enjoy the deliciousness! Don’t forget to tag me on Instagram if you do, as I love seeing how they turn out for you. Enjoy!
Other similar recipes you may like to try
This recipe for Strawberry Scones is very easy, takes only 10 to 15 minutes to prepare and you end up having a memorable breakfast.
What I love about these Double Chocolate Scones and scones in general is that they are quick to prepare, have a rustic, unpretentious look but smells and tastes absolutely amazing. The best part is they are best served warm, so there’s no need to wait for cooling completely which makes them a perfect treat for breakfast or as a snack any time of the day.
Discover the delicious world of Cheddar Biscuits with our easy-to-follow recipe. Made with simple ingredients and bursting with flavor, these biscuits are perfect for any meal.
YOU MAY ALSO LIKE:
Whole Wheat Carrot Biscuits
Pumpkin Biscuits
Cheese Bombs
Eggless Savory Scones
Ingredients
- 2 cups (250g) flour
- 2 ½ tsp (10g) baking powder
- 1 tsp (5g) sugar
- 1/2 tsp (3g) salt
- 1 tsp (3g) garlic powder
- 5 tbsp (70g) cold unsalted butter , cut into small cubes
- 3/4 cup (200g) buttermilk , cold
- 1 cup (100g) matured cheddar cheese , grated
- 1/4 cup green onion , chopped
- 3.5 oz (100g) ham , cut in small pieces
- Olive oil , for brushing
Instructions
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
- In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork, cut the butter until the pieces are no bigger than peas.
- Add the grated cheese, ham and green onion and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
- Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
- Transfer the scones on the baking sheet. Brush the top with olive oil.
- Bake for about 18-20 minutes until golden brown.
- Transfer to a cooling rack. The scones are best served warm. Enjoy!
Video
Nutrition
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]]>The post Pumpkin Biscuits appeared first on Home Cooking Adventure.
]]>Serve them with maple-flavored butter or create your own interpretation of flavored whipped butter to go with them. For example, you could try making orange-cranberry butter, cinnamon butter, honey and sage butter, or any other combination that you like.
To get the best flavor and texture for your pumpkin biscuits, there are a few tips that you should keep in mind. First, make sure that all of your ingredients are well-chilled before you start mixing the dough. This will help to ensure that your biscuits are light and fluffy. Second, try to avoid overworking the dough when you are rolling and cutting it. Overworking the dough can cause your biscuits to become tough and dense. Finally, be sure to flour your cookie cutter in between each cut to prevent the dough from sticking.
So go ahead and give it a try, and enjoy the wonderful aroma of freshly baked biscuits. If you do, make sure to share the photos with me on Instagram. Enjoy!
How to make Pumpkin Biscuits
Preheat your oven to 350ºF(180ºC) and line a large baking sheet with parchment paper.
Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Use a pastry cutter, fork, or your fingertips to quickly cut the butter into the flour mixture until it resembles pea-sized pieces. Then add the cheddar cheese and give it a quick stir to combine.
Add the buttermilk and pumpkin purée and use a fork to mix until incorporated and the dough just comes together. Pour the mixture onto a lightly floured piece of parchment paper, gently press the dough, and pat it with your hands trying to shape it into about a 1/2 inch (1cm) thick rectangle.
Using the side of the paper if needed, fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle, and again fold it into thirds like a letter. Finally, sprinkle some flour on the dough and gently pat it down to about 3/4 inch (2cm) thickness.
Use a floured 2 1/2 inch (6cm) round cookie cutter to cut discs from the dough. Make sure not to twist the cutter, but use a straight up and straight down motion. Reshape and cut leftover dough. Place the biscuits, 1 inch apart, on the prepared baking sheet.
Brush the tops of the biscuits with beaten egg and sprinkle with some sesame and flax seeds and salt flakes. Bake for 20-25 minutes or until crisp and golden.
While the pumpkin biscuits are baking, whisk together softened butter, maple syrup, and a touch of salt until fluffy. Once the biscuits are done, serve them warm and spread with the maple-flavored butter.
Other similar recipes you may like to try
Our savory Cheddar Biscuits are the perfect addition to any meal. These delicious biscuits are made with cheddar cheese and a perfect blend of herbs and spices, baked to perfection for a crispy outside and soft, fluffy inside. Great on their own or paired with your favorite soup or salad, these biscuits are sure to satisfy your cravings for something savory. Try them out for breakfast, lunch, or dinner, or enjoy them as a snack any time of day.
These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible. They are the perfect treat for breakfast, lunch or dinner alongside soups or stews or simply as a snack. Kids love these biscuits in their lunch boxes or as an after-school snack.
These Twisted Pumpkin Bagels are a delicious fall treat that is perfect for any occasion, but especially for Thanksgiving. These bagels are a delightful twist on the classic crescent rolls or dinner rolls and are sure to impress your family and friends.
YOU MAY ALSO LIKE:
Eggless Savory Scones
Strawberry Scones
Double Chocolate Scones
Pumpkin Biscuits
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (5g) salt
- 1 tbsp (15g) sugar
- 1/2 tsp (2g) cinnamon
- 1/2 cup (113g) chilled unsalted butter , cut in small pieces
- 1/2 cup (50g) cheddar cheese , coarsely grated
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) pumpkin puree
For brushing the tops of the biscuits
- 1 egg , beaten
- pinch of salt flakes
- sesame and flex seeds
Maple Flavored Butter
- 1/2 cup (113 g) butter , softened
- 3 tbsp (60g) maple syrup
- pinch of salt
Instructions
- Preheat oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, salt, sugar and cinnamon in a large bowl.
- Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
- Add cheddar cheese and just give a quick stir to combine with the flour mixture. Add the buttermilk and pumpkin purée and use a fork to mix until incorporated and the dough just comes together.
- Pour the mix onto a lightly floured piece of large parchment paper, gently press the dough and then pat it with your hands trying to shape it into about 1/2 inch (1cm) thick rectangle. Using the side of the paper if needed fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
- Finally sprinkle some flour on the dough and gently pat it down to about o ¾ inch (2cm) thickness.
- Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
- Place the biscuits, 1 inch apart, on the prepared baking sheet.
- Brush the tops of the biscuits with beaten egg and sprinkle with some sesame and flex seeds and salt flakes.
- Bake for 20-25 minutes or until crisp and golden.
- Meanwhile, whisk the softened butter, maple syrup and a touch of salt until fluffy.
Serve biscuits warm and spread with maple flavored butter.
Video
Nutrition
The post Pumpkin Biscuits appeared first on Home Cooking Adventure.
]]>The post Double Chocolate Scones appeared first on Home Cooking Adventure.
]]>One of the most appealing aspects of these Double Chocolate Scones, and scones in general, is their rustic, unpretentious appearance. However, it is their aroma and incredible taste that truly steal the show. The moment they come out of the oven, a heavenly scent fills the air, teasing your senses and preparing you for the indulgence that awaits.
Scones are best enjoyed warm, straight from the oven. This means there’s no need to wait for them to cool completely before savoring their delectable flavors. This makes them a perfect treat for breakfast, or as a satisfying snack any time of the day.
These Double Chocolate Scones are a chocolate lover’s dream. Their richness and intense chocolaty flavor are enhanced by the presence of melted chocolate chips inside, giving them an almost brownie-like flavor. Each bite is a perfect balance of tender, buttery scone with bursts of melted chocolate, creating a symphony of flavors that is simply irresistible.
The process is straightforward, making them an ideal choice for both experienced bakers and those new to the kitchen.
How to make Double Chocolate Scones
To begin, preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
In a large bowl, combine the flour, sugar, cocoa powder, instant coffee, baking powder, and salt. Whisk them together until well mixed. Next, add the butter cubes to the bowl. Using a pastry cutter or a fork, cut the butter into the dry ingredients until the pieces are no larger than peas.
Add the chocolate to the bowl and toss it until it is evenly coated in the flour mixture. In a separate small bowl, combine the egg and buttermilk, then pour this mixture over the flour mixture in the large bowl. Stir the ingredients together until just combined.
Transfer the dough onto a floured surface and shape it into a circle with a diameter of approximately 8 inches (20 cm). Cut the circle into 8 triangles.
Place the scones onto the prepared baking sheet and brush them with beaten egg. For an extra touch, you can sprinkle additional chocolate chips or chunks on top.
Bake the scones in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Once baked, transfer the scones to a cooling rack to cool slightly. These scones are best enjoyed while still warm.
These Double Chocolate Scones will win your heart with their rustic charm, delightful aroma, and exquisite taste. Enjoy them warm, with a cup of coffee or a glass of milk and let the chocolate decadence envelop your senses.
Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy
Other similar recipe you may like to try
These Strawberry Scones are best served warm after just taking them out of the oven. The sprinkled sugar on top creates a crispy crust while the interior is soft and filled with strawberries.
These Double Chocolate Biscotti are one of the best chocolate cookie recipes to serve alongside coffee. Biscotti are different from other cookies as they are baked twice, making them crispy and perfect to be dipped into the hot coffee. They are very easy to prepare and are also a great treat for kids as well.
These Double Chocolate Brownie Muffins are by far THE BEST chocolate muffins you can ever make. They are moist, and fudgy, with an intense chocolate flavor that all chocolate lovers will adore.
YOU MAY ALSO LIKE:
Whole Wheat Carrot Biscuits
Flaky Buttermilk Biscuits
Double Chocolate Muffins without Butter
Double Chocolate Chunk Cookies
Double Chocolate Waffles
Double Chocolate Brownies
Muffin Pan Chocolate Brioches
Chocolate Raspberry Whoopie Pies
Chocolate Chip Bundt Cake
Marble Bundt Cake – Moist Vanilla and Chocolate Marble Cake
Savory Scones
Cheddar Biscuits
Double Chocolate Scones
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 cup (100g) sugar
- 2 ½ tsp (10g) baking powder
- 1/2 tsp (1g) instant coffee
- 1/2 tsp (2g) salt
- 6 tbsp (80g) butter , cold and cut into cubes
- 1 egg
- 3/4 cup (180g) buttermilk
- 4 oz (120g) semisweet chocolate chips/chunks
Topping
- 1 egg , beaten
- chocolate chips/chunks
Instructions
- Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
- In a large bowl whisk the flour with sugar, cocoa powder,instant coffee, baking powder and salt.
- Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
- Add chocolate and toss until are coated in flour mixture.
- Combine egg with buttermilk and add over the flour mixture and stir until just combined.
- Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
- Transfer the scones on the baking sheet and brush with egg. Top with more chocolate chips or chunks.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Transfer to cooling rack to cool slightly. The scones are best served warm. Enjoy.
Video
Nutrition
The post Double Chocolate Scones appeared first on Home Cooking Adventure.
]]>The post Garlic Cheese Bombs appeared first on Home Cooking Adventure.
]]>These garlic cheese bombs are easy to prepare even if you make everything from scratch. It should not take you more than 20 minutes to have this prepared and placed in the oven. They are soft and flaky and that gooey cheese inside is worth all the effort. As holidays are knocking on our doors this recipe might be a great appetizer for this special time of the year.
How to make Garlic Cheese Bombs
Begin by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
Next, in a medium-large bowl, whisk together flour, sugar, salt, baking powder, and garlic powder. Add the butter cubes, and using a pastry cutter or fork, cut the butter until the pieces are no bigger than peas. Incorporate the cold buttermilk and knead gently to bring it together. Refrigerate the dough for 10 minutes.
Meanwhile, cut the Mozzarella into 18 pieces. Dust the working surface with flour and roll the dough into a 12×15 inch (30x40cm) rectangle. Cut it into 18 pieces.
Place a piece of cheese in the middle of each piece of dough and wrap the dough around the cheese, making sure the edges are well sealed. Roll each into a ball and place them on the prepared baking sheet.
Bake for about 15-18 minutes until golden brown.
While they bake, prepare the butter mixture. Melt the butter in a small saucepan, add garlic, parsley, and salt, and cook for 1 minute. Remove from heat. Brush the tops of the cheese bombs with the butter mixture and serve hot.
Hope you will give these Garlic Cheese Bombs a try, tag me on Instagram if you do, and enjoy!
For more similar recipes check our full collection of Pastries.
YOU MAY ALSO LLIKE:
Flaky Buttermilk Biscuits
Cheese Puffs- Gougeres
Cheese Muffins
Garlic Cheese Bombs
Ingredients
- 2 cups (250g) flour
- 1 tbsp (15g) sugar
- 1 ½ tsp garlic powder
- 1/4 tsp salt
- 2 1/2 (10g) baking powder
- 5 tbsp (70g) cold unsalted butter , cut into small cubes
- 3/4 cup (200g) cold buttermilk
For Filling
- 5 oz (140g) Mozzarella
For brushing the tops
- 2 tbsp (30g) butter
- 1/4 tsp salt
- 1 tsp fresh parsley , chopped
- 1 clove garlic , minced
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
- Incorporate the cold buttermilk and knead gently to bring it together. Refrigerate the dough for 10 minutes.
- Meanwhile cut the Mozzarella into 18 pieces.
- Dust the working surface with flour and roll the dough into a 12×15 inch (30x40cm) rectangle. Cut in 18 pieces.
- Place a piece of cheese in the middle of each piece of dough and wrap the dough around the cheese making sure the edges are well sealed. Roll in your hands to form a ball and place it on the prepared baking sheet.
- Bake for about 15-18 minutes until golden brown.
- While they bake, prepare the butter mixture. Melt the butter into a small saucepan, add garlic, parsley, and salt, and cook for 1 minute. Remove from heat. Brush the tops of the cheese bombs with butter mixture and serve hot.
Video
Nutrition
The post Garlic Cheese Bombs appeared first on Home Cooking Adventure.
]]>The post Strawberry Scones appeared first on Home Cooking Adventure.
]]>These scones are best served warm just after taking them out of the oven. The sprinkled sugar on top creates a crispy crust while the interior is soft and filled with strawberries. They’re seriously hard to resist.
For these strawberry scones, I’ve used buttermilk instead of heavy cream. I didn’t want to add more fat as they already have butter. I must say they turned great. A perfect balance of buttery softness, subtle sweetness, and a satisfyingly crispy top. Simply divine.
How to make strawberry scones
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
Begin by chopping the strawberries and setting them aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter cubes to the dry ingredients, and using a pastry cutter or fork, cut the butter into the flour mixture until the pieces are no larger than peas.
Next, add the chopped strawberries to the flour mixture and toss them until they are evenly coated.
In a separate bowl, combine the egg with the buttermilk, then add this mixture to the flour mixture. Stir until just combined.
Transfer the dough onto a floured surface and shape it into a circle approximately 8 inches (20 cm) in diameter. Cut the circle into 8 triangles.
Place the scones on the prepared baking sheet and brush the tops with egg wash. Sprinkle some sugar over the tops of the scones to create a crispy finish.
Bake the scones for 20-30 minutes or until they are golden brown.
Once baked, transfer the scones to a cooling rack. They are best enjoyed warm.
Hope you will try these Strawberry Scones and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how thy turn out for you.
For more recipes with strawberries check our full collection of Strawberry Recipes. For more breakfast treats check our full collection of Breakfast Recipes.
YOU MAY ALSO LIKE:
Flaky Buttermilk Biscuits
Cheddar Biscuits
Homemade Crepes
Strawberry Scones
Ingredients
Instructions
- Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
- Chop the strawberries and set aside. In a large bowl whisk the flour with sugar, baking powder and salt.
- Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
- Add chopped strawberries and toss until are coated in flour mixture.
- Combine egg with buttermilk and add over the flour mixture and stir until just combined.
- Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
- Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
- Bake for 20-30 minutes until golden brown.
- Transfer to cooling rack. The scones are best served warm. Enjoy.
Video
Nutrition
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]]>I added some grated cheese on top of each, as while baking it forms a really crusty flavorful top and the interior remains soft and fluffy. Really loved the extra garlic butter mixture on top, it really enhances all the flavors. I’ve made these cheddar biscuits for a couple of times now and every time they were finished before having time to cool 
They are best served right after you take them out of the oven, really love the steam that comes out when you break in smaller pieces … it is indeed a wonderful appetizer. For me they can easily make a meal if served alongside a fresh salad.
What I love the most is that they are really quick, are done in a matter of minutes, with ingredients you always have on hand. If you don’t have buttermilk you can always substitute with some yogurt and milk, try different type of cheese, and so on, just give these cheddar biscuits a try and see how delicious they are.
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Cheddar Biscuits
Ingredients
- 2 cups (250g) flour
- 2 ½ tsp (10g) baking powder
- 1 tbsp (15g) sugar
- 1/4 tsp salt
- 1 ½ tsp garlic powder
- 5 tbsp (70 g) cold unsalted butter , cut into small cubes
- 3/4 cup (200g) buttermilk , cold
- 1 cup (100g) matured cheddar cheese , grated
For brushing the tops
- 2 tbsp (30g) melted butter
- 1 clove garlic , minced
- 1 tsp chopped fresh parsley
- 1/4 tsp salt
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
- Add the grated cheese and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
- Take large spoons of mixture and with the help of another tablespoon place them on the prepared baking sheet. Optional sprinkle some grated cheese on top of each.
- Bake for about 15-18 minutes until golden brown.
- While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
- Brush the tops of the biscuits with butter mixture and serve hot.
Video
Nutrition
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]]>The post Apples and Oats Biscotti appeared first on Home Cooking Adventure.
]]>I always enjoy adding fruit to my breakfast recipes, as they instantly make them feel healthier and more nutritious. For this recipe, I used fresh apples and combined them with hearty rolled oats and crunchy walnuts to create a wholesome and satisfying treat. And what’s more, these biscotti are probably the healthiest ones I’ve ever made!
The combination of apples and cinnamon creates a warm and comforting flavor that is perfect for the fall season. My daughters have also fallen in love with these biscotti, and I often pack them as a snack for their kindergarten.
Personally, I love to pair my apple and oats biscotti with a steaming cup of coffee in the morning. It’s the perfect way to start my day, with a delightful and energizing breakfast.
For an extra indulgent treat, you can consider drizzling some homemade salted caramel sauce over the biscotti.
These twice-baked apple and oats biscotti are not only easy to prepare, but they can also be stored for several days in an airtight container, making them a perfect make-ahead breakfast option.
How to make Apples and Oats Biscotti
Start by preheating the oven and lining a baking sheet with parchment paper.
Peel and grate the apples before combining flour, oats, cinnamon, baking soda and salt in a medium bowl. In a separate large bowl, mix butter and sugar and then continue by adding eggs and vanilla extract. Add the flour mixture and mix well before stirring in the grated apples and chopped walnuts. Using a rubber spatula, shape the batter into two loafs on the prepared baking sheet and bake for 25 minutes.
After cooling for 30 minutes, cut the loafs into 1/2 inch diagonal slices and place on the baking tray and bake for an additional 15-17 minutes until dry and crisp. Finally, transfer the cookies to a wire rack to cool completely.
Hope you will try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!
For more apple treats check our full collection for Apple Recipes.
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Apples and Oats Biscotti
Ingredients
- 1 ¼ cup (160g) flour
- 1 cup (100g) rolled oats
- 1 tsp (3g) cinnamon
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1g) salt
- 1/2 cup (110g) butter
- 1/2 cup (100g) brown sugar
- 2 eggs
- 1 tsp (5g) vanilla extract
- 1 cup apples (about 2 medium apples)
- 1/2 cup (50g) walnuts , chopped
Instructions
- Preheat oven to 350 F (180C). Line a baking sheet with parchment paper and set aside. Peel apples and grate on the larger holes of the grater.
- In a medium bowl combine flour, oats, cinnamon, baking soda and salt.
- In a large bowl mix butter with sugar.
- Mix in eggs and add vanilla extract.
- Add flour mixture and mix well.
- Stir in the apples and chopped walnuts.
- Using a rubber spatula shape the batter into 2 loafs on the prepared baking sheet.
- Bake for 25 minutes, remove from the oven and set aside to cool for 30 minutes.
- Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until dry and crisp.
- Transfer cookies to a wire rack and let cool completely.
Nutrition
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