Savory Bacon Rosemary Scone Food

ROSEMARY AND HAM SCONES

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.

SAVORY BACON ROSEMARY SCONE

Steps:

• In a large mixing bowl, whisk together flour, salt, sugar and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
• Add whipping cream to the flour mixture and stir until combines; do not overmix.
• Make the dough a big ball and wrap using saran. Let it sit for an hour in a fridge.
• Preheat oven to 392 degrees Fahrenheit.
• Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
• Beat 1 large egg and brush the tops of the scones. Sprinkle 1 tbsp rosemary on the top.
• Bake for 15 to 20 minutes or until golden brown.

SAVORY SCONES

Steps:

• Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
• Drain off excess fat; cool slightly.
• In medium size bowl combine baking mix and sausage mixture.
• Pour in milk and stir with a fork just until evenly moistened.
• Turn out on an ungreased baking sheet.
• With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
• Sprinkle instant onion and oregano over the top.
• Bake at 400ºF for 20 minutes.
• Cool 5 minutes and serve warm.
• Variation: Add a little grated cheese to baking mix.

ROSEMARY SCONES

Steps:

• Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
• Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
• Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.

SAVORY BACON ROSEMARY SCONE

Steps:

• In a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
• Add whipping cream to the flour mixture and stir until combines; do not overmix.
• Make the dough a big ball and wrap using saran. Let it sit for a hour in a fridge.
• Preheat oven to 392 degrees Fahrenheit.
• Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
• Beat 1 egg and brush the tops of the scones.
• Bake for 15 to 20 minutes or until golden brown.