Best Rachels Scones Recipes

ROSEMARY AND HAM SCONES

Steps:

• Preheat oven to 375 degrees F.
• Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

RACHEL'S SCONES

Steps:

• Preheat oven to 425°F. and grease a large baking sheet.
• In a large bowl whisk together flour, sugar, baking powder, and salt. With a pastry blender or fingertips blend in margarine and butter until mixture resembles coarse meal. Stir in eggs, 1/4 cup milk, and currants until just combined. Turn dough out onto a lightly floured surface and knead dough gently a few times, or until dry ingredients are well incorporated.
• With a lightly floured rolling pin roll out dough into a 1/2-inch-thick round, about 10 inches in diameter. With a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, transferring to baking sheet. Gather scraps into a ball and reroll. Cut out more rounds in same manner. Brush scones with remaining 2 tablespoons milk and bake in middle of oven 15 minutes, or until golden.

BLACK PEPPER AND ASIAGO SCONES

Steps:

• 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.