Ready to make some amazingly delicious Scones and Roasted Pear and Onion Salad? This week Chef Robert Mills shares two of his favorite spring recipes. You can click here to watch the video. Here are the recipes. Enjoy!

Roberts Berry Scone Recipe

Prep:15 mins Cook:17 mins Total:32mins Servings:8

Ingredients

2 cups all-purpose flour

½ Cup Sugar

2 teaspoon baking powder

½ teaspoon salt

1 stick Butter room Temp

½ Cup Fresh Blue Berries

½ Cup Sliced Strawberries

½ Cup milk

1 large egg

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and salt. Use your fingers to work in butter (mixture should resemble coarse meal)

Step 3

In a small bowl, whisk Milk and Egg

Step 4

Using a fork, stir in Milk and Egg into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) add the Strawberries and blueberries.

Step 5

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.  Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts

Per Serving: 319 calories; protein 4.9g; carbohydrates 41.1g; fat 15.5g; cholesterol 60.1mg; sodium 249.3mg.

Maple Syrup roasted Pears, Onions, Balsamic Vinaigrette, on Romaine Spears

Salad for two

Prep: 10 mins  Cook: 15 mins  Total: 25 mins  Servings: 2

Ingredients

1 Whole Pear

1 Whole Red onion

2 tablespoons maple syrup

1 tablespoon Olive Oil

4 teaspoons balsamic vinaigrette

One head of Romaine

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

Cut Pear into 8 Wedges removing the seeds, Removed the skin from the onion and cut into 8 Wedges

Step 3

Place onto a baking sheets and Drizzle over the Maple syrup and Olive Oil

Step 4

Place in the oven for 15-20 minutes

Step 5

Clean Romaine and set-up on two plates

And place warm Pears and Onions on top

Finish Balsamic Vinaigrette

Per Serving: 604 calories; protein 7.6g; carbohydrates 39.2g; fat 25.8g; cholesterol 17.7mg; sodium 335.2mg