Soyrizo Manchego Scones
Easter is almost here and with Easter, come family gatherings and a day full of celebration that starts with a memorable brunch. Before the kids set out in search of easter eggs and indulge in chocolate bunnies peeking out of their Easter baskets, the brunch spread adorns our tables with colorful quiches, freshly cooked bacon, a medley of fruit and savory scones.
Easy recipes, such as these flavorful scones, make brunch prep a simple task anyone can master. With just a few ingredients and the help of Original Bisquick Mix, Easter brunch becomes a stress-free celebration everyone will enjoy.
Made with soyrizo, manchego cheese and green onions, these tasty pastries can be customized with your favorite ingredients. Ham, asparagus, mushrooms and ground beef are also great additions to the scone mix. It’s really up to you!
Take your Easter to an entire new level this year and serve up these delicious breakfast scones to your entire family. I guarantee they will disappear as soon as that serving plate touches the table.
For ideas for your weeknight easy meal, click here. Don’t forget to follow Bisquick on Facebook, Pinterest, Twitter and visit Bisquick.com for more dinner inspiration.
Soyrizo Manchego Scones
Makes 16
Ingredients
5 cups Original Bisquick Mix
1/2 cup butter, unsalted
1/2 teaspoon salt
3 eggs
1/2 cup milk
1 cup cooked soyrizo
1 cup manchego cheese, shredded
2 tablespoons green onions
Method
Preheat oven to 400° F.
In a large bowl, whisk together Bisquick, butter and salt until small thoroughly mixed and small beads form.
In a separate bowl, mix eggs and milk until thoroughly combined. Add egg and milk mixture to the dry ingredients and mix with wooden spoon.
Fold in soyrizo, cheese and green onions until dough is smooth and orange in color (from the soyrizo).
Roll out 16 separate dough balls and place them on parchment paper lined baking trays in batches of 5 or six.
Bake for 15 minutes or until a toothpick inserted comes out clean. Serve immediately.
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
