May 30, 2018
Breads, Dinner rolls or other breads, Dairy,
Oven Bake, Vegetarian, Flour, Herbs, Kosher Dairy more
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"Recipe source: Sift (Spring 2016)"
Lightly grease a baking sheet or line it with parchment. Preheat oven to 425 degrees F. In a owl mix together the dry ingredients (flour - basil). Cut the butter into the flour until mixture forms crumbs.
In another bowl beat together 1 whole egg, 1 egg yolk and the buttermilk (or yogurt). Stir into dry mixture until the whole thing clings together.
Turn the dough out onto a well-floured board and pat into a 1/2 inch thick rectangle. Using a bowl scraper or knife cut the rectangle into squares; cut each square in half diagonally, so you have triangular scones. They'll be about 2 inches in size each. Transfer the scones to the prepared baking sheet. Whisk reserve egg white with 1 tablespoon water and brush each scones before sprinkling with additional Parmesan.
Bake for 10-12 minutes or until light golden brown. Remove from the oven and cool for 10 minutes on a rack; serve warm.
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