Basil & Parmesan Scones

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


"Recipe source: Sift (Spring 2016)"

Original is 12 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the butter, be sure to use cold butter for best results.
  • If using yogurt instead of buttermilk, make sure to use plain yogurt for best flavor.

  • Instead of all-purpose flour, use whole wheat flour. The benefit of this substitution is that whole wheat flour is higher in fiber and other nutrients than all-purpose flour, making the scones more nutritious.
  • Instead of butter, use coconut oil. The benefit of this substitution is that coconut oil is a healthier fat than butter, making the scones lower in saturated fat.

Cheddar & Chive Scones Replace the Parmesan cheese with cheddar cheese, and the basil with chives. Instead of brushing the scones with egg white, brush with melted butter before sprinkling with additional cheddar cheese. Bake as directed.



Spinach & Mushroom Salad - This light and fresh salad pairs perfectly with the savory scones, providing a balance of flavors and textures. The earthy mushrooms and bright spinach provide a delicious contrast to the rich and cheesy scones.


Roasted Asparagus: Roasted asparagus is a delicious side dish that pairs perfectly with the spinach and mushroom salad. The crunchy texture of the asparagus complements the earthy mushrooms, and the bright flavor of the asparagus adds a nice contrast to the cheesy scones.




FAQ

Q: How long should I bake the scones for?

A: Bake the scones for 10-12 minutes or until they are light golden brown.



Q: What type of flour should I use?

A: Use all-purpose flour or a combination of all-purpose and cake flour for the best results.

0 Reviews

You'll Also Love

Fun facts:

Fun Fact 1: The scone is a traditional British pastry, thought to have originated in Scotland in the 1500s. It is believed to have been named after the Stone of Destiny, an ancient coronation stone used in the coronation of Scottish rulers.

Fun Fact 2: Basil is a popular herb in Italian cuisine and is often used to flavor dishes like pesto, pasta sauces, and salads. It has been used in cooking since ancient times, and was even mentioned in the Bible as a symbol of love and affection.