Parmesan-Basil Scones

16
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #34261

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."

Original recipe yields 16 servings
OK

Nutritional

  • 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 1

Start by preheating your oven to 450°F.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

Whip the set aside egg white until it is foamy. Brush onto the scones and sprinkle the remaining Parmesan cheese on to them.

Step 6

Bake for 10 minutes, or they are lightly golden brown.

Step 7

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.

Tips & Variations


  • Parchment paper

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