Best 4 Parmesan Cones Recipes

PARMESAN SCONES

Steps:

• In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

PARMESAN CONES

Steps:

• Cut two 31/2" diameter circles from heavy paper. Shape into cones and tape securely. On a piece of Parchment paper, trace two 31/2" diameter circles and turn over. Spread grated paremesan (about 1T) over each circle. Bake at 350F for about 5 mins until melted and golden. Let stand for 1min. Roll cheese discs around the cones and let stand until cool. Wipe parchment paper and repeat for next parmesan rounds. In a food processor, process remaining 4 ingredients until smooth. Spoon into a large freezer bag and snip off one corner. Pipe bean mixture into each cone and top each with a basil leaf. (Makes about 16)

PAULA DEEN'S PARMESAN SCONES

Steps:

• Preheat oven to 400 degrees.
• In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
• Add cubed butter to dry mixture.
• Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
• Transfer to a medium mixing bowl.
• Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
• Mix gently with a fork until dough sticks together; it will be rather wet.
• Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
• Dough will still be moist, pat out to a circle that is half an inch thick.
• Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
• Bake 11-13 minutes, until golden brown.
• Serve warm with butter.

PARMESAN PINE CONE

Steps:

• Preheat oven to 325F.
• Spread almonds in a single layer on a baking sheet.
• Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes.
• Cool.
• In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic.
• Blend until well mixed.
• Pack into a crock large enough to hold the spread.
• Refrigerate until firm but still pliable, about 1 hour.
• If you want to get fancy, you can place cheese mixture on a serving board or platter and form into shape of a pine cone.
• Stud top with toasted slivered almonds to complete illusion.
• Or just stud the spread with the almonds and serve straight out of the crock with crackers (like I do).