Rachels Scones Recipes

ROSEMARY AND HAM SCONES

Rosemary and Ham Scones image

Provided by Rachael Ray : Food Network

Categories dessert

Time 22m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar

Steps:

Preheat oven to 375 degrees F.
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

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.

RACHEL'S SCONES

Rachel's Scones image

Provided by Susannah Abbott

Categories Bread Breakfast Brunch Bake Currant Dried Fruit Gourmet Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 18 scones

Number Of Ingredients 9

Ingredients

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted margarine, cut into pieces
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
2 large eggs, beaten lightly
1/4 cup plus 2 tablespoons milk
2/3 cup dried currants

Steps:

Preheat oven to 425°F. and grease a large baking sheet.
In a large bowl whisk together flour, sugar, baking powder, and salt. With a pastry blender or fingertips blend in margarine and butter until mixture resembles coarse meal. Stir in eggs, 1/4 cup milk, and currants until just combined. Turn dough out onto a lightly floured surface and knead dough gently a few times, or until dry ingredients are well incorporated.
With a lightly floured rolling pin roll out dough into a 1/2-inch-thick round, about 10 inches in diameter. With a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, transferring to baking sheet. Gather scraps into a ball and reroll. Cut out more rounds in same manner. Brush scones with remaining 2 tablespoons milk and bake in middle of oven 15 minutes, or until golden.

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