Bacon Cranberry Scones With Citrus Basil Butter Recipes

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PEANUT BUTTER AND BACON SCONES



Peanut Butter and Bacon Scones image

Traditional buttermilk scones get a sweet and savory upgrade with the addition of peanut butter, bacon and sweet glaze.

Provided by Food Network Kitchen

Time 40m

Yield 8 scones

Number Of Ingredients 9

4 strips bacon, roughly chopped (about 4 ounces)
4 cups all-purpose flour (see Cook's Note)
6 tablespoons confectioners' sugar
1 teaspoon baking soda
3/4 teaspoons fine salt
1 1/2 cups buttermilk
1/4 cup smooth peanut butter
2 tablespoons milk
1/2 cup dry-roasted peanuts, chopped

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
  • Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve.
  • Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon.
  • Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
  • Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature.

CORN ON THE COB WITH BASIL BUTTER



Corn on the Cob with Basil Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER



Bacon Cranberry Scones with Citrus Basil Butter image

Provided by Giada De Laurentiis

Time 35m

Yield 16 scones

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
6 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup chopped cooked bacon (about 6 slices)
1/2 cup dried cranberries, chopped
1 cup heavy cream
All-purpose flour, for dusting
1/2 cup freshly grated Parmesan
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup chopped fresh basil
2 teaspoons orange zest (from 1 large orange)
1/2 teaspoon kosher salt

Steps:

  • For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
  • In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
  • On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
  • For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.

BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER



Bacon Cranberry Scones with Citrus Basil Butter image

Provided by Giada De Laurentiis

Time 35m

Yield 16 scones

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
6 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup chopped cooked bacon (about 6 slices)
1/2 cup dried cranberries, chopped
1 cup heavy cream
All-purpose flour, for dusting
1/2 cup freshly grated Parmesan
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup chopped fresh basil
2 teaspoons orange zest (from 1 large orange)
1/2 teaspoon kosher salt

Steps:

  • For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
  • In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
  • On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
  • For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.

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2018-11-10 Bacon Cranberry Scones with Citrus Basil Butter ‚Äã2 cups all-purpose flour1/2 cup sugar 6 tablespoons unsalted butter, cut into 1/2-inch pieces 2 teaspoons …
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  • For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
  • In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
  • On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.


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