Asiago Scones Recipes
BLACK PEPPER AND ASIAGO SCONES
Provided by Rachael Ray : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 8
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
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
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
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
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
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
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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