All Seasons Mushrooms

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All Seasons Mushrooms


Side Dish


MoScones (Mushroom Scones)


2 cups cake flour
1 Tbsp granulated sugar
2 tsp baking powder
6 Tbsp chilled butter, cut into 12 pieces
1 Tbsp mushroom powder*
1 cup mushrooms, sautéed & sliced
¼ med onion diced & sautéed
½ tsp dried thyme
¼ tsp minced garlic
½ tsp salt
½ tsp black pepper
1 large egg, slightly beaten
½ cup heavy cream


In a large bowl, combine cake flour, sugar and baking powder. Toss together lightly to mix. Cut the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal. Mix in mushroom powder, sautéed mushrooms, onion, thyme, garlic, salt & pepper.

Mix the egg and cream together and then pour all at once into the flour mixture. Mix lightly, using as few strokes as possible, until the dough clings together.

Turn out onto a lightly floured surface and knead lightly 5-6 times. With floured hands, pat dough into an 8-inch round, about 1 1/2 inches thick. Cut round into 8 pie-shaped wedges and place on sheet pan. Brush tops of the scones with heavy cream.

Bake scones until lightly coloured around the edges, about 20 minutes in a 375 degree oven. Cool slightly on a rack. Serve warm with fresh butter or herb and garlic cream cheese.

*To make mushroom powder, blend dehydrated mushrooms in a blender or food processor or you can also use purchased mushroom powder.