Ingredients
- 3 cups all-purpose flour
- 1 cup buttermilk
- 3/4 cup (1 1/2 sticks) cold, unsalted butter, cubed
- 1/2 cup parmesan cheese, grated
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup fresh herbs (we used basil, but you could do parsley or oregano)
- 2 cloves garlic, minced
- 1 egg, optional
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2-1 teaspoon salt
- 1/2 teaspoon pepper
- herbcicle
Preparation
Step 1
Preheat oven to 375º F.
Pack your choice of fresh herbs in herbcicle freezer pop, then seal and place in freezer for at least 2 hours, or until frozen.
In the bowl of a food processor, pulse together flour, sugar, baking powder, baking soda, and salt and pepper until combined, then add cold, cubed butter and pulse until mixture is coarse and crumbly.
Transfer mixture to a large bowl and fold in parmesan and cheddar cheese, then fold in garlic. Remove frozen hercicle from freezer and push out 3 tablespoons worth of frozen basil. Take a grater or microplaner and grate frozen herbs into scone dough.
Making a well in the center of dough, pour in buttermilk, then mix until everything is just combined. It’s okay if dough is sticky.
Turn dough out onto a smooth surface and form it into a rough circle of 1/2-inch thickness.
Cut into 8 equal pieces, then transfer to a baking sheet. If using, brush scones with egg wash.
Place baking dish in oven and bake for 22-24 minutes, or until scones are golden brown.
Remove from oven, serve warm and enjoy!