February 08, 2020
"I am not much of a baker, but as a lover of breads and biscuits, I am trying to stretch my skills. I found the original recipe on King Arthur Flour's website, but nowhere in my small town was the pastry flour available called for in the original recipe. I used cake flour in place of it, and they came out fabulous. For those that weigh their ingredients, I will put the flour weights in the recipe steps (I weigh my flours and used customary US measurements for the rest). These paired great with soup! You can cut them to whatever size you would like; I made 16 small scones with this recipe. If using fresh basil, use 2 tablespoons in place of the dried. Depending on your humidity, you may need a little more buttermilk if your dough is too dry. This makes a slightly sticky dough."
- Serving Size: 1 (37.2 g)
- Calories 102.2
- Total Fat - 4.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 36 mg
- Sodium - 167.3 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 1 g
- Sugars - 0.5 g
- Protein - 3.7 g
- Calcium - 106.8 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Start by preheating your oven to 450°F.
In a large mixing bowl, add both flours, baking powder, 1/4 cup Parmesan, basil, and salt. Stir to combine the dry ingredients. Work your cold butter cubes into the dry mix until the mixture makes even sized crumbs. (I use a pastry blender to reduce the butter from softening from the heat of my hands.)
Separate one of the two eggs. You will save the egg white for an egg wash. In a bowl, whisk together the whole egg, the yolk from the separated egg, and buttermilk. Mix the egg-buttermilk mixture gently into the dry ingredients.
Flour your work surface and turn the dough out onto it. Pat it into a rectangle shape that is about 1/2 inch thick. Cut into desired sized triangles with a baker's bench knife or pizza cutter. I cut mine into 4 squares, then cut each square diagonally twice to make 16 small triangles. Transfer the scones to a parchment lined baking sheet.
Whip the set aside egg white until it is foamy. Brush onto the scones and sprinkle the remaining Parmesan cheese on to them.
Bake for 10 minutes, or they are lightly golden brown.
Baker's Notes: Here are the weights. All-Purpose Flour is 120 grams, Cake Flour is 106 grams, Baking Powder 14 grams, and the Parmesan Cheese was roughly 26 grams.
- Parchment paper
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, choose one with a high fat content for best results.
- If using fresh basil, make sure to finely chop it before adding it to the recipe.
- Substitute almond flour for all-purpose flour: Almond flour is higher in protein than all-purpose flour, so it can provide a more nutrient-dense scone. Additionally, almond flour is naturally gluten-free, which can make this recipe suitable for those with gluten sensitivities.
- Substitute Greek yogurt for buttermilk: Greek yogurt is a great substitute for buttermilk as it has a similar consistency and can provide a more nutrient-dense scone. The yogurt also adds a subtle tang that can enhance the flavor of the scones.
Cheddar-Chive Scones Substitute the Parmesan cheese with 1/4 cup of shredded cheddar cheese, and the dried basil with 2 teaspoons of dried chives. Follow the rest of the instructions as stated.
Roasted Asparagus and Tomatoes - This simple side dish is a great accompaniment to Parmesan-Basil Scones. Roasting the asparagus and tomatoes brings out their natural sweetness and the Parmesan cheese adds a nice salty flavor. It's a quick and easy dish that pairs perfectly with the scones.
Herbed Mushroom and Spinach Quiche: This savory quiche is a perfect complement to the Parmesan-Basil Scones and Roasted Asparagus and Tomatoes. The mushrooms and spinach give it a hearty texture, while the herbs add a bright, fresh flavor. The creamy texture of the quiche pairs nicely with the crunchy texture of the scones and the roasted vegetables. It's a delicious dish that's sure to please everyone!
Q: How do I make sure my scones are the right size?
A: You can cut the scones to whatever size you would like. To make 16 small scones, pat the dough into a rectangle shape that is about 1/2 inch thick, then use a baker's bench knife or pizza cutter to cut it into 4 squares and cut each square diagonally twice.
Q: What is the best way to store scones?
A: Store scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze the scones for up to 3 months. Thaw frozen scones overnight in the refrigerator before serving.
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Fun Fact 1: The Parmesan cheese used in this recipe is named after the city of Parma, Italy. The cheese was originally produced in the area around Parma, and has become famous worldwide for its unique flavor and texture.
Fun Fact 2: The dried basil used in this recipe is often referred to as "sweet basil," and is the most popular variety of basil used in cooking. It is believed to have originated in India, and is used in many Italian dishes, including the famous "Pesto alla Genovese."