Prep 15 mins
Cook 10 mins
Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a neat way to help you fulfill your grain requirement on the food pyramid.
- 1 cup unbleached all-purpose flour
- 1 cup unbleached pastry flour
- 1 tablespoon baking powder
- 1⁄4 cup grated parmesan cheese
- 1 1⁄4 teaspoons salt
- 2 teaspoons dried basil or 2 tablespoons finely chopped fresh basil
- 1⁄4 cup cold butter, cut in pieces
- 2 large eggs (1 separated, white reserved for glaze)
- 1⁄2 cup buttermilk or 1⁄2 cup plain yogurt
- additional parmesan cheese
- In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
- Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
- Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
- Stir gently into dry mixture till the whole thing clings together.
- Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
- Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
- Make them as large or small as you wish.
- Transfer scones to lightly greased or parchment-lined baking sheet.
- Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
- Brush each scone with egg white, and sprinkle with some additional Parmesan.
- Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
- Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.
Was ready to make some cornbread to go with homemade chili the other day, but when I spotted this recipe, I just knew it would make a wonderful replacement for that bread, & it was! Absolutely delicious! Made according to your recipe, using the buttermilk & cut small, these were great little tasties! Many thanks for sharing this great keeper of a recipe! [Made & reviewed in Went to the Market recipe tag]
These were really fantastic! They rose beautifully, and responded well to my using all whole grain flour. I was a little bit short on parm but it didn't negatively impact the result. I halved the recipe and got 10 decent sized scones to dip in soup. DS thought they were great with butter; I thought the buttery taste was already there. Thanks so much for posting this keeper! Made for 123 Hits tag.
Yum! Just made these and I can't stop eating them! I used sage instead of basil, and pecorino romano cheese, but otherwise followed the recipe exactly. This made 12 medium scones. Thanks for a great easy recipe!