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Orange and Sage Scones
breakfast brunch

Orange and Sage Scones

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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
  • 15m

    prep time

  • 30m

    Cook Time

  • 236

    Calories

  • 11

    Ingredients

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Ingredients

12

(1 scone)

Servings

  • 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
  • 2 eggs
  • 3/4 cup sour cream
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1/3 cup grated asiago cheese

Instructions

  • 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.

Nutrition information (per Serving)

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