Best Mini Rosemary Scones Recipes

MINI SWEET POTATO SCONES WITH ROSEMARY & BACON

Mini Sweet Potato Scones with Rosemary & Bacon image

Everyone who tries these scones thinks they're delicious! To save a little time in the morning, combine the dry ingredients and cut in the butter the night before. I usually stir in the crumbled bacon at that time, too. Cover and refrigerate overnight and proceed with the recipe the next morning. In addition to saving time, this also allows the rosemary and bacon to come through, and chilling the butter in the mix results in tender scones. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Breakfast

Time 45m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice or ground cinnamon
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter
4 bacon strips, cooked and crumbled
1/2 cup mashed sweet potatoes
1/4 cup plain Greek yogurt
1 large egg, room temperature
2 tablespoons maple syrup
1 tablespoon 2% milk
1 tablespoon sugar

Steps:

Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined., Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm., Freeze option: Freeze cooled scones in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed, 3-4 minutes.

Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

MINI ROSEMARY SCONES

Mini Rosemary Scones image

Enjoy these lemon-flavored rosemary scones - ready to be pulled out of the oven in less than an hour.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 18

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated lemon peel
1 tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves, crushed
3 tablespoons firm butter or margarine
1/2 cup fat-free sour cream
1/4 cup canola oil
1 tablespoon fresh lemon juice

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray.
In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Scone, Sodium 180 mg, Sugar 2 g, TransFat 0 g