Created by Misa on February 8, 2020
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.