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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Adapted from a Rachael Ray recipe. My kids really liked these drizzled with honey, I liked them fine with a little melted margarine. Ingredients:
2 1/2 cups biscuit mix |
3/4 cup milk |
2 teaspoons black pepper |
1 teaspoon salt |
1 cup shredded asiago cheese |
1 teaspoon nutmeg |
1 egg beaten with 1 tsp water |
1 teaspoon sugar |
Directions:
1. Preheat oven to 350°F.
2. Combine all ingredients except for egg and sugar in large bowl.
3. Stir until moistened, mixture will be thick.
4. Pile mixture into eight small mounds onto a non-stick cookie sheet.
5. Brush scones with egg wash and sprinkle with sugar.
6. Bake for 12-15 minutes until light golden brown.
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