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The combination of sage and orange peel adds sweet-savory flavor notes to scones. Include these scones in a holiday or brunch bread basket. Photo credit: Sydney Kramer from The Crepes of Wrath
2 1/2 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
4 teaspoons McCormick® Sage, Rubbed
1 teaspoon grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
3/4 cup sour cream
1 tablespoon McCormick® Pure Vanilla Extract
1/3 cup grated asiago cheese
Preheat oven to 375°F. Mix flour, sugar, baking powder, sage, orange peel and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Stir in 1/4 cup of cheese. Add to flour mixture; stir until a soft dough forms. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with remaining cheese.
Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.
(Amount per serving)