Basil & Parmesan Scones
photo by Charmie777
- Ready In:
- 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.
Questions & Replies
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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.
Very good. We thought the flavor was wonderful, and I greatly appreciate the fact that these were comparatively low fat. Mine didn't rise at all, but I can't be sure of the reason -- I cut the recipe in half, so maybe something happened there, or perhaps my baking powder needs to be replaced. I'll definitely make 'em again and see what I can do about that. Thanks for posting this!