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
BEST EVER SCONES
Make and share this Best Ever Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h
Yield 8 scones
Number Of Ingredients 6
Steps:
- Preheat oven to 450°; stir together the first 4 ingredients in a big 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, stirring just until dry ingredients are moistened.
- Turn dough out onto wax paper; gently press dough 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 for 13-15 minutes or until golden.
- *Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream.
- *Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream.
- *Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream.
- *Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream.
- *Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream.
- *Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream.
- *Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream.
- *Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.
Nutrition Facts : Calories 351.2, Fat 22.8, SaturatedFat 14.2, Cholesterol 71.3, Sodium 394.8, Carbohydrate 33.4, Fiber 0.8, Sugar 8.4, Protein 4
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
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.
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