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
15m
PREP TIME
30m
COOK TIME
236
CALORIES
11
INGREDIENTS
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
15m
PREP TIME
30m
COOK TIME
236
CALORIES
11
INGREDIENTS
Ingredients 12 (1 scone) Servings
- 2 1/2 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 4 teaspoons McCormick® Rubbed Sage
- 1 teaspoon grated orange peel
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into pieces
- 2 eggs
- 3/4 cup sour cream
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1/3 cup grated asiago cheese
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.
NUTRITION INFORMATION
(per Serving)
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