This was totally an experiment!!!! I think it will be a recipe though, that I will enjoy adjusting with different ingredients. My inspiration came from Family Fun magazine's recipe for Pizza Scones. I loved the idea because it is more on-the-go food for our busy baseball season. I wanted to give it a try. When I read the ingredients for the pizza scones, I wondered if my Very Easy Scones recipe would work for the base. I love my recipe, because it has less ingredients and uses canola oil instead of butter. Then, I thought, since I am using italian seasonings, why not use olive oil instead of canola oil!!! Even better for you!!! :) This is what I came up with....
On-the-Go Italian Scones
*2 c. flour
*2 tsp. (heaping) baking powder
*1 T. oregano
*1/2 tsp. basil
*1/4 tsp. kosher salt
*1 cup shredded cheese (I used half cheddar/half mozzarella)
*1/3 c. olive oil (gives a very distinct flavor, you could use canola oil)
*2/3 c. milk
(Optional ingredients to add: chopped up pepperoni, sun-dried tomatoes...)
Preheat oven to 400*F. Grease cookie sheet. Mix dry ingredients. Add shredded cheese. Mix oil and milk. Add to dry ingredients. Stir until moistened. Turn onto a floured board, or use a little corn meal, if you have on hand. Knead into a ball, and then form into a flattened circle, about an inch thick. Cut into 8 - 12 wedges, depending on the size you would like to make. Place wedges on cookie sheet. Bake at 400* for approx. 13 - 15 minutes. The time will vary depending on the thickness of your scones. Bake until a light golden brown.
As usual, I had mixed reviews at home. But, as long as, a few liked them, I consider them worth making again. One of these days, I will make the Family Fun version too, just to compare.
This post is linked to:
Tasty Tuesday at Balancing Beauty and Bedlam
$5 Dollar Dinner Challenge
Tempt My Tummy Tuesday
A Southern Fairytale
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Tuesday, May 18, 2010
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