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Goldie's Scones
 

Goldie's Gourmet Scones Are Not Just For Breakfast!

Try these great lunch, dinner and dessert recipes. They are quick and easy to prepare.

Lunch and Dinner Scones

 

 

 

Dessert Scones

 

 

 


Asiago and Cracked Pepper

 

Ingredients:

 

  • 2 oz baked asiago cracked black pepper scone
  • Boursin cheese or any spreadable cheese of your choosing
  • 1 jar of Olive Tapenade
  • Carrots sliced for garnish
Directions:

 

Slice Asiago scone in half horizontally. Take 1 tablespoon (approx.) of softened Boursin cheese and spread over the top of each half. On top of cheese add 1 tablespoon (approx.) of olive tapenade and spread to cover cheese. Garnish with slice of carrot. Simple and ooh so tasty! Cook 1 dozen for an easy 24 appetizers!

 

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Cluck-N-Berry SconesCluck-N-Berry©

 

Ingredients:

 

  • (4) 6 oz chicken breasts
  • 3 cups chicken broth
  • 1 tsp black pepper
  • 3/4 cup of mayonnaise
  • 3 TBSP red wine vinegar
  • 3/4 cup of celery stalks – chopped fine
  • 1 tsp garlic powder
  • 2 TBSP jarred roasted red pepper - diced
  • 1 tsp celery salt
  • (8) 2 oz baked Cranberry Scones
  • 4 leaves of lettuce
  • 8 slices of plum tomato
  • Fresh grapes for garnishing
Directions:

 

Cook chicken breast in chicken broth with 1/2 tsp black pepper and 1 tsp garlic powder. Simmer on medium for 30 minutes or until done. Dice chicken when cool. In large bowl add the diced chicken breasts, 1/2 tsp pepper, celery, diced roasted red pepper, celery salt, mayonnaise and red wine vinegar. Mix thoroughly. Refrigerate for 30 minutes until ready to fill scones. Slice the cranberry scones in half, horizontally, place 1/4 cup chicken salad on bottom half of scone, layer with 1/2 leaf of lettuce, 1 slice of plum tomato, place the top of the cranberry scone on top of the tomato and garnish with side of grapes.

Makes 8 mini sandwiches.
May also serve open face – Makes 16 appetizers
(You will need 16 slices of plum tomato and 8 leaves of lettuce for appetizers)
Great for showers, luncheons and meetings.

 

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Smoked Jalapeno and Cheddar Scones Recipe Smoked Jalapeno and Cheddar

 

Ingredients:

 

  • 2 oz baked Mexacali scone
  • Spreadable sharp smoky cheddar cheese with jalapeño
  • Tomato slice or Salsa
  • Olives or jalapeños sliced for garnish
Directions:

 

Slice Mexacali scone in half horizontally. Take 1 tablespoon (approx.) of sharp smoky
cheddar cheese and spread over the top of each half. Top with tomato slice or salsa. Garnish with sliced olives or jalapeños.


Jazz up cheese and crackers with this quick and easy recipe.
Cook 1 dozen for 24 appetizers!

 

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Blueberry Scone a la ModeBlueberry Lemon Mini Delights

 

Ingredients:

 

  • (1) baked 2 oz Blueberry Scone
  • 1/4 cup lemon raspberry sorbet
  • 1/2 tsp fresh lemon zest
  • Dollop of whip cream
Directions:

 

Slice blueberry scone in half, horizontally. On bottom layer of scone place one small scoop (1/4 cup) of lemon raspberry sorbet. Place top layer of scone on sorbet. Top with whip cream and garnish with fresh lemon zest. Very refreshing!

 

 

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Minni Cinnamon Apple Pie Scone RecipeMini Cinnamon Apple Pie©

 

Ingredients:

 

  • (2) - 2 oz baked Cinnamon Scones
  • 1/2 cup of apple pie filling
  • 1/2 tsp cinnamon
  • 2 TBSP sugar
  • Dollop of whip cream
  • Vanilla ice cream for garnishing
Directions:

 

In separate bowl, mix 2 tablespoons of sugar with 1/2 tsp of cinnamon and set aside. Slice the cinnamon scones in half, horizontally. Warm apple pie filling in microwave for 25 seconds or until warm. Then spoon 1/4 cup of warm apple pie filling onto bottom half of each scone. Place the top half of the cinnamon scone on the apple pie filling. Top with whip cream and sprinkle with cinnamon sugar. Serve alongside a scoop (1/4 cup) of vanilla ice cream.

 

 

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Patriotic Parfeit Scone RecipePatriotic Parfeit©

 

Ingredients:

 

  • (2) 12 oz parfait glasses
  • (2) 2 oz baked Raspberry Scones
  • (2) 2 oz baked Blueberry Scones
  • 8 TBSP vanilla yogurt
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • Dollop of whip cream
Directions:

 

In two separate bowls, crumble raspberry and blueberry scones – Keep separate and set aside. Layer the following in each clear parfait glass. Put 1/2 crumbled blueberry scone on the bottom of each parfait glass (2 oz in each glass). Layer 1/4 cup fresh blueberries, 2 tablespoons of vanilla yogurt, 1/2 crumbled raspberry scone (2 oz), 1/4 cup fresh raspberries, 2 tablespoons of vanilla yogurt in each glass. Top with whip cream and garnish with a few fresh raspberries, blueberries and a decorative little American flag.

 

2 servings

 

 

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S'More Scones RecipeS'More Scones©

 

Ingredients:

 

  • (1) 2 oz baked Chocolate Chip Scone
  • 1 large marshmallow
  • (1) 8 oz Hershey milk
  • chocolate bar
Directions:

 

Slice chocolate chip scone in half, horizontally. Take 1 large marshmallow, place on wax paper and microwave for 5 seconds or until soft. Place 1/4 of chocolate bar on bottom half of scone, place warmed marshmallow on top of chocolate, place top half of chocolate chip scone on top of marshmallow. Enjoy – Kids love them!

 

 

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