It should come as no surprise to you that I’ve done another Rachael Ray recipe. It’s been a while since I’ve made these, so they might appear on the menu again soon. Matt really liked then, thought the kids were a bit iffy. Their tastes have gotten more sophisticated – especially Ari’s – so they might be more receptive to them.
Black Pepper and Asiago Scones
1 box biscuit mix (one of the small boxes, like Jiffy)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese (or another hard cheese, such as Parmesan)
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugar
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.
Makes 4 large or 8 small scones.
If you go with the large version, and form them into rounds, you can slice them in half horizontally and use them to make little sandwiches. Really good with smoked ham or turkey.
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