Skip to content

Breads

The Ultimate Scones from Scratch Sweet and Savory

Scones are one of my favorite types of bread. Scones are easy to make, and I love the flexibility in being able to create different flavors whether savory or sweet. To make scones, you do not need any special equipment, just a bowl, and your fingers. The ingredients for scones are also very basic pantry items. The fillings or flavors are as endless as your imagination. Plus, it is a great way to add any leftovers you have a little bit of this and a little bit of that.

Zucchini Cheese Scones (Serves 8)

2 ½ cups Flour

1 Tablespoons Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup Butter, cold and in small pieces

1 cup Zucchini, grated

¾ cup Cheddar Cheese, grated

¼ cup Parmesan Cheese, grated

2 tablespoons Thyme, fresh

2 tablespoons Chives, fresh, finely chopped

1 cup Heavy Cream, plus

2 Tablespoons for brushing tops of scones

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the zucchini, cheeses, and herbs into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. Pour the heavy cream into the flour, mix well, and begin to knead the dough until it holds together.

5. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

6. Using a pastry brush, brush heavy cream on the top of the round dough.

7. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet.

8. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 15-20 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with a salad, tomato soup, or in a breadbasket.

———————————————-

Peach Scones (Serves 8 or 16)

2 ½ cups Flour

¼ cup Sugar

1 Tablespoons Baking Powder

½ teaspoon Salt

½ cup Butter, cold and in small pieces

2 cups Peaches, Small dice

½ cup Milk

¼ cup Sour Cream

1 Egg

1 teaspoon Vanilla Extract Egg Wash (egg yolk and 1 teaspoon water) Sugar for garnish

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the peaches into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. In a separate bowl, whisk together milk, sour cream, egg, and vanilla extract until well incorporated. Add to the dry ingredients.

5. Begin to knead the dough until it holds together.

6. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

7. Using a pastry brush, add egg wash on the top of the round dough and evenly sprinkle sugar.

8. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet. Note: if you want smaller size scones, then cut each wedge in half again.

9. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 12-15 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with hot or cold tea, coffee, brunch, or any time you want a sweet treat.

EASY OVERNIGHT French Toast SIMPLE Breakfast Recipe

This super EASY French Toast Casserole Recipe is soaked in an egg mixture OVERNIGHT, then baked to PERFECTION the next morning with NO EFFORT!

EASY Overnight French Toast

10-12 oz Bread, day old and cubed

1 ½” 1 cup Blueberries

1 1/2 cups Milk

4 Eggs

½ cup Ricotta Cheese

¼ cup Maple Syrup

¼ cup Brown Sugar

½ teaspoon Salt

½ teaspoon Cinnamon

1 tablespoon Vanilla Extract

Butter, to grease the pan and add as a topping

1. Grease with the butter 8 x 8 baking dish.

2. Place half of the cubed bread in a greased baking dish and scatter half of the blueberries over the bread.

3. Place the second layer of bread and remaining blueberries on top. Set aside.

4. In a large bowl, add the remaining ingredients and mix well to incorporate.

5. Pour Egg mixture evenly all over bread in the baking dish.

6. Place plastic wrap over the baking dish and let rest overnight or a minimum of 6 hours so that the bread can absorb all the liquid.

7. When ready to bake, remove French Toast from the refrigerator so that it can come to room temperature. Start to preheat the oven at 350 degrees.

8. Grate half a stick of butter on top of the French Toast.

9. When the oven is preheated, place the baking dish in the oven to cook for 40-45 minutes or until the knife comes out clean.

10. Garnish with fresh fruit, whip cream, maple syrup, or whatever toppings preferred.

EASY Italian Overnight Strata

EASY Overnight STRATA is the easiest dish to prepare. It can be made the DAY BEFORE and popped in the oven in the morning. Guests will LOVE as it comes out of the oven hot and with NO FUSS on your part. PERFECT with the HOLIDAYS and having sleepover GUESTS. You are going to love how EASY this dish is and how much TIME YOU WILL SAVE. Plus this a great way to add any LEFTOVERS to your STRATA.

EASY Italian Overnight Strata

Serves 4

4 Eggs

¼ cup Ricotta

1 Cup Milk

6 oz Day Old Bread, cubed

½ lb Italian Sausage, Cooked

1 Bell Pepper, Diced

1 Scallion, thinly sliced

2 oz Sharp Cheddar Cheese, grated

2 oz Mozzarella, grated

2 Tablespoons Parmesan Cheese, grated

1 Tablespoon Parsley, chopped

1 teaspoon Salt

½ teaspoon Pepper

1. Grease an 8 x 8 pan and set aside.

2. In a large bowl, add Milk, Ricotta, and Milk. Whisk until fully combined.

3. Add the remaining ingredients and mix until all are evenly coated.

4. Place all the egg mixture into the 8 x 8 pan.

5. Cover with plastic wrap and place in the refrigerator for at least 6 hours or overnight preferred.

6. When ready to bake, remove from the fridge so that the strata can come to room temp. Also preheat the oven to 350 degrees.

7. Once the oven is preheated, place strata in the oven covered with foil and cook for 20-25 minutes.

8. Uncover and continue to cook for another 20-25 minutes. (Optional to add additional grated cheese on top)

9. Allow the strata to cool out of the oven for 10 minutes before serving.

How to Make Best Tuscan Flatbread

Tuscan Grape Focaccia is a rustic snack traditionally made during wine harvest, with grapes that would be discarded. This is what the farmers would feast on to celebrate the end of the season. This traditional dish is called Schiacciata con l’uva which translates to Crushed with Grapes

Serves 8-10

1 Egg White

1/4 Cup Sugar

1/4 Cup Olive Oil

1 1/2 Cups Flour

1 Tablespoon Baking Powder

1/2- 3/4 Cup of White Wine or Water, Enough to Make A Smooth and Workable

1 Pound Grapes*, Halved

1/2 Cup Walnut, Chopped

Zest of 1 Orange

Sugar

Egg Wash (1 Egg Yolk and 1 Teaspoon Water)

Preheat oven to 400 F

1. Mix the egg, sugar, flour, olive oil, baking powder, and enough wine or water to obtain a relatively soft dough. Knead until it is smooth and roll (about ¼ inch thick) out to make a sheet large enough to line a cookie sheet pan.

2. Grease a cookie sheet pan and line the bottom of it with half the dough.

3. Fill the container with about 3/4 of the drained grapes; gently squeeze some between your hands as you add them. Sprinkle sugar, walnuts, and zest over grapes.

4. Roll out the remaining dough to cover the grapes. Try to get the dough to be about the same shape. Place rolled out dough on top of grapes and sealing the edges.

5. Brush egg wash on top of “Schiacciata.”

6. Spread the rest of the grapes on top of the “Schiacciata.” Lightly press them into the dough.

7. Top with a sprinkling of sugar.

8. Bake for about an hour, or until the crust is browned.

9. When it is done, it will be approximately 1 ½” thick; the dough is primarily a container for the grape filling. *You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the Schiacciata and sprinkle them over it. Still, others sprinkle anise seeds or rosemary leaves over the Schiacciata. In contrast, walnuts and rosemary are sometimes used together, anise seeds are used alone.

EASY Pea and Mascarpone Appetizer Recipe

If you are looking for a QUICK, EASY and SUPER delicious appetizer, this is it. The Pea and Mascarpone Appetizer is the PERFECT start to your holiday event. The peas give a FRESH taste, the mascarpone adds richness and the toasted baguette slice gives the PERFECT crunch of satisfaction. This is an appetizer that everyone is surprised by how much they enjoy.

Pea and Mascarpone Appetizer

2 cups of Petite Peas, Frozen, plus 1/4 cup for garnish
4 oz Mascarpone
1 garlic cloves, minced
1 Tablespoon each of Chives, Mint, and Thyme
2 Tablespoons Olive Oil
Salt and pepper to taste
Baguette Bread, sliced

Preheat oven to 350 degrees F
1. On a cookie sheet, place 1/4″ sliced baguette and bake in the oven until bread slices are toasted. Set aside until ready to use.
2. In a food processor, add all ingredients and puree until blended.
3. When ready to serve, spoon a small amount of pea mixture on top of each slice of toasted baguette.
4. To garnish, add a thinly sliced parmesan cheese, topped with a couple of peas or fresh herbs.

Logo Green Olive

© Copyright – Greenolivecooking.com

Website Administration by Geek Daddy.

Cooking

FAQ

Legal

Privacy Policy

Terms and Conditions

Sitemap

Logo Green Olive

Website Administration by Geek Daddy.

© Copyright – Greenolivecooking.com