I am very excited to announce my continued partnership with McCormick Spices – I’ve already created these Sweet Tamarind Margaritas for their 2012 Flavor Forecast, as well as this Spicy Harissa hot sauce, but now that it’s basically spring time (hello, it’s been 70 degrees in New York the past few days), we decided to give it another go, this time with fun spring breakfasts and desserts.
To begin, I give you these Orange and Sage Scones. I usually make sweet scones, but the rubbed sage element really brought these to life. I used blood orange zest myself, but citrus is perfect this time of year and any orange would do, from tangerine to clementine – you just want that punch of flavor that only citrus zest can bring! The vanilla extract helps to make these warm and comforting as well as bright and fragrant. I wasn’t sure about the rubbed sage, either – I had never baked with it before, but I plan to now. The sage was similar to rosemary, which I have baked with in the past, and it added a more gourmet element to the dish. These scones were a welcome mid-afternoon snack for Kramer and me, but they would go well alongside other quick breads for a truly interesting bread basket, or as a simple breakfast on a Monday morning with some butter or jam. Truth be told, though: Kramer and I enjoyed these plain, all on their own, and they keep well in an airtight container for up to 3 days, so you can make them on the weekend and bring in any remaining scones to your co-workers (although it was a challenge not to eat them all ourselves).
I will also be working alongside McCormick to bring you a fun giveaway, as well as a contest. The contest will be Pinterest-centered, so get ready to utilize your accounts (and sign up if you don’t already have one). You can follow me on Pinterest here, and follow McCormick here.
Combine your flour, sugar, baking powder, sage, orange zest, and salt.
Add in your cold, cubed butter and bring together with a pastry cutter, a fork, or your hands until coarse crumbs form and set aside.
Whisk together your eggs, sour cream, vanilla, and 1/4 cup of your cheese.
Gradually add in your crumbly butter mixture and beat until just combined (do not over mix or you will have super dense scones).
Place the dough on a lightly floured surface.
And knead until your dough is soft and smooth, about 1-2 minutes.
Place your dough on a baking sheet and pat it out into a 10-inch in diameter circle, then score it with a pizza cutter or a knife and sprinkle with additional cheese. I also brushed mine with a bit of heavy cream for a shiny top, but you don’t have to do that.
Allow to cool on the baking sheet before moving to another surface and/or serving.
- 2½ cups flour
- ⅓ cup sugar
- 2½ teaspoons baking powder
- 4 teaspoons McCormick® Sage, Rubbed
- 1 teaspoon grated orange zest
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted cold butter, cut into pieces
- 2 eggs
- ¾ cup sour cream
- 1 tablespoon McCormick® Pure Vanilla Extract
- ⅓ cup grated Asiago cheese
- Preheat oven to 375 degrees F. Mix flour, sugar, baking powder, sage, orange zest, and salt in large bowl. Cut in butter with pastry blender or a fork until mixture resembles coarse crumbs.
- Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Stir in ¼ cup of cheese. Add to flour mixture; stir until a soft dough forms. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score the top of the dough with sharp knife or a pizza cutter, then into 12 wedges. Sprinkle with remaining cheese.
- Bake for 30 minutes or so, until golden brown. Allow the scones to cool on the baking sheet before moving to another surface to finish cooling. Cut apart and serve!