Asiago Scones Recipes

BLACK PEPPER AND ASIAGO SCONES

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

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

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.

BEST EVER SCONES

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.

ROSEMARY, PEAR, AND ASIAGO SCONES

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.