Basil & Parmesan Scones

Submitted by Annacia

"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."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 20

ingredients

• 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

directions

1. In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
2. Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
3. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
4. Stir gently into dry mixture till the whole thing clings together.
5. Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
6. 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.
7. Make them as large or small as you wish.
8. Transfer scones to lightly greased or parchment-lined baking sheet.
9. Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
10. Brush each scone with egg white, and sprinkle with some additional Parmesan.
11. Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
12. Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

Reviews

[Sydney Mike]

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]

 

[jessi_mcg]

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.

 

[Ames Shaps]

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!

 

[KLHquilts]

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!

 

[Charmie777]

Yummy...great with dinner of ribs and potatoes!