1 box biscuit mix (9 ounces), such as Jiffy brand
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches of salt
1 cup shredded Asiago cheese, available in the specialty cheese case at the grocery store
A generous grating of fresh nutmeg
1 egg, beaten with a splash water
1 teaspoon sugar
Pre-heat oven to 375°F.
Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into four large mounds or eight small mounds on a nonstick cookie sheet. Brush scones with egg wash and sprinkle with a little sugar. Bake for 10-12 minutes for large scones, or 7-8 minutes for small scones.