Basil & Parmesan Scones
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.
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INGREDIENTS
Nutrition- 1cup unbleached pastry flour
- 1tablespoon baking powder
- 1⁄4cup grated parmesan cheese
- 1 1⁄4teaspoons salt
- 2
- 1⁄4
- 2
- 1⁄2
- additional parmesan cheese
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DIRECTIONS
- 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.
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