Asiago Scones Recipes

BLACK PEPPER AND ASIAGO SCONES

Black Pepper and Asiago Scones image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 box biscuit mix (recommended: Jiffy brand)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese, available in specialty cheese case
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugar

Steps:

Preheat oven to 375 degrees F.
Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

ASIAGO SCONES

Asiago Scones image

Adapted from a Rachael Ray recipe. My kids really liked these drizzled with honey, I liked them fine with a little melted margarine.

Provided by Minxkat1

Categories Scones

Time 22m

Yield 8 scones

Number Of Ingredients 8

Ingredients

2 1/2 cups biscuit mix
3/4 cup milk
2 teaspoons black pepper
1 teaspoon salt
1 cup shredded asiago cheese
1 teaspoon nutmeg
1 egg beaten with 1 tsp water
1 teaspoon sugar

Steps:

Preheat oven to 350°F.
Combine all ingredients except for egg and sugar in large bowl.
Stir until moistened, mixture will be thick.
Pile mixture into eight small mounds onto a non-stick cookie sheet.
Brush scones with egg wash and sprinkle with sugar.
Bake for 12-15 minutes until light golden brown.

ROSEMARY, PEAR, AND ASIAGO SCONES

Rosemary, Pear, and Asiago Scones image

A buttery-rich scone is nothing more than a glorified biscuit-made even more delicious with our sweet and savory twists. Featured on Southern Living's facebook page, Easy, Irresistible Scones -- originally from Southern Living, December 2010.

Provided by KerfuffleUponWincle

Categories Scones

Time 33m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter (cut into 1/2-inch cubes)
1 cup heavy cream (divided)
3/4 cup fresh pear (finely chopped)
1/2 cup asiago cheese (grated)
1 teaspoon fresh rosemary (chopped)

Steps:

Preheat oven to 450°.
Stir together first 3 ingredients in a large bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.

Nutrition Facts : Calories 327.1, Fat 22.8, SaturatedFat 14.2, Cholesterol 71.3, Sodium 394.9, Carbohydrate 27.3, Fiber 1.3, Sugar 1.5, Protein 4

ROSEMARY, PEAR AND ASIAGO SCONES

Rosemary, Pear and Asiago Scones image

Give regular scones a sweet and savory twist with this recipe - made with Gold Medal® flour and featuring fresh rosemary, pears and Asiago cheese.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup whipping cream
3/4 cup finely chopped fresh pear
1/2 cup grated Asiago cheese
1 teaspoon chopped fresh rosemary leaves

Steps:

Heat oven to 450°F. Lightly spray cookie sheet with cooking spray.
In large bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly and looks like small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons of the whipping cream, the pear, cheese and rosemary; stir just until moistened.
On cookie sheet, pat dough with floured hands into 7-inch round (mixture will be crumbly). Cut round into 8 wedges, but do not separate. Brush dough with remaining 2 tablespoons whipping cream.
Bake 13 to 15 minutes or until golden. Carefully separate wedges; serve warm.

Nutrition Facts : Calories 360, Carbohydrate 31 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg

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