ROSEMARY AND HAM SCONES
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 7
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.
HAM & CHEESE SCONES
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1 dozen (1/2 cup peach sauce)
Number Of Ingredients 17
Steps:
- For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°. , For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet. , For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce.,
Nutrition Facts :
ROSEMARY SCONES
Make and share this Rosemary Scones recipe from Food.com.
Provided by Norahs Girl
Categories Scones
Time 22m
Yield 10-12 scones approx.
Number Of Ingredients 7
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.
ROSEMARY AND HAM SCONES
Make and share this Rosemary and Ham Scones recipe from Food.com.
Provided by seesko
Categories Scones
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
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.
- Note: I didn't have any jiffy mix on hand, so not sure of the box measurments. I believe it ony comes in one size though.
Nutrition Facts : Calories 409.4, Fat 22, SaturatedFat 9.4, Cholesterol 57.8, Sodium 1401.6, Carbohydrate 39.8, Fiber 1.4, Sugar 8.7, Protein 13.1
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