 |
Rosemary and Ham Scones
Recipe courtesy Rachael Ray
Ingredients
1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar
Directions
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.
|
|
1 |
 |
