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Ingredients
- 1 cup All-Purpose Flour
- 1 cup pastry flour
- 1 tablespoon baking powder
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 2 teaspoons dried basil, or 2 tablespoons finely chopped fresh basil
- 1/4 cup cold butter (1/2 stick) cut in pieces
- 2 large eggs
- 1/2 cup buttermilk, or plain yogurt
- additional Parmesan cheese
Details
Servings 8
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. Bake at 450 10 minutes, or until light golden brown. Remove from oven and cool on a wire rack.
Notes: These were excellent. Not too dense, as scones can tend to be, and had a really nice basil and cheese flavor to them. Delicious and a definite repeater. Did not have pastry flour, so subbed bread flour. Subbed eggbeaters for one of the eggs and used fresh basil.
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