Recipe courtesy of Rachael Ray
Total:
22 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Buttermilk Scones

Recipe courtesy of Melissa d'Arabian

Maple-Pecan Scones

Recipe courtesy of Ree Drummond

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Thailand Scones

Recipe courtesy of Craftsman and Wolves

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Ham Steaks with Apple-Mustard Chutney

Recipe courtesy of Nancy Fuller

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Scalloped Potatoes with Ham

Recipe courtesy of Food Network Kitchen

Green Eggs and Ham

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking