Black Pepper and Asiago Scones (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 box biscuit mix (recommended: jiffy brand) |
2 teaspoons coarse black pepper |
1/2 cup cream |
a couple pinches salt |
1 cup shredded asiago cheese, available in specialty cheese case |
a generous grating fresh nutmeg |
1 egg beaten with a splash water |
1 teaspoon sugar |
Directions:
1. Preheat oven to 375 degrees F.
2. 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.
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