Parmesan Sage Scones Recipe

1
Parmesan Sage Scones Recipe
Parmesan Sage Scones Recipe photo by Taste of Home
Publisher Photo

Parmesan Sage Scones Recipe

Read Reviews
1
Publisher Photo
Our home economists dressed up the tops of these savory scones with fresh sage leaves. Prepared with only a handful of ingredients, the delectable wedges are ideal alongside soup, pasta or slices of oven-roasted turkey.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2-1/4 cups biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1-3/4 teaspoons minced fresh sage
  • 1/4 teaspoon pepper
  • 1/2 cup plus 1 tablespoon half-and-half cream, divided
  • 8 fresh sage leaves

Directions

In a large bowl, combine the biscuit mix, cheese, minced sage and pepper. Stir in 1/2 cup cream. Turn onto a floured surface; knead 5 times.
Transfer dough to a baking sheet coated with cooking spray. Pat into a 6-in. circle. Cut into eight wedges, but do not separate. Brush remaining cream over dough. Press a sage leave onto the top of each wedge.
Bake at 375° for 10-15 minutes or edges are until golden brown. Serve warm. Yield: 8 scones.
Originally published as Parmesan Sage Scones in Light & Tasty February/March 2006, p9

Nutritional Facts

1 each: 172 calories, 8g fat (3g saturated fat), 10mg cholesterol, 480mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 2-1/4 cups biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1-3/4 teaspoons minced fresh sage
  • 1/4 teaspoon pepper
  • 1/2 cup plus 1 tablespoon half-and-half cream, divided
  • 8 fresh sage leaves
  1. In a large bowl, combine the biscuit mix, cheese, minced sage and pepper. Stir in 1/2 cup cream. Turn onto a floured surface; knead 5 times.
  2. Transfer dough to a baking sheet coated with cooking spray. Pat into a 6-in. circle. Cut into eight wedges, but do not separate. Brush remaining cream over dough. Press a sage leave onto the top of each wedge.
  3. Bake at 375° for 10-15 minutes or edges are until golden brown. Serve warm. Yield: 8 scones.
Originally published as Parmesan Sage Scones in Light & Tasty February/March 2006, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Sage Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
martinkathy User ID: 1478534 132532
Reviewed Sep. 16, 2009

"just what does sage look like? I grew up in colorado and there is lots of sage around but never was it used by any one to cook with."

Loading Image