Basil & Parmesan Scones

12
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Recipe source: Sift (Spring 2016)"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (48.4 g)
  • Calories 136.3
  • Total Fat - 5.7 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 47.2 mg
  • Sodium - 213.7 mg
  • Total Carbohydrate - 16.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.6 g
  • Protein - 4.3 g
  • Calcium - 127.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake for 10-12 minutes or until light golden brown. Remove from the oven and cool for 10 minutes on a rack; serve warm.

Tips & Variations


No special items needed.

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