Monday, December 19, 2011

Recipe Snapshot: Cheese and Basil Scones

Cheese and Basil Scones
Submitted by Trisha Donley from Pinedale, WY

Life is a learning experience! I definitely went out of my comfort zone on this recipe. I've never made scones before. I have always admired scone recipes and thought about making them. Just couldn't get up enough nerve to try. But when I saw this recipe, I thought, "I'm going to do this!" And, I did it! So, now I feel empowered and am on the lookout for other scone recipes. These scones were dense and savory. Although I didn't do this when I made these, I think a sprinkle of kosher or sea salt on top would be perfect.

Cheese and Basil Scones

2 c. all-purpose flour
1/4 c. shredded Parmesan or Romano cheese
2 tsp. baking powder
2 tsp. baking soda
2 tbsp. fresh basil, chopped
1/4 tsp. pepper
2/3 c. buttermilk
3 tbsp. olive oil
Optional: 1 egg, beaten

In a bowl, combine flour, cheese, baking powder, baking soda, basil and pepper. Add buttermilk and oil; stir just until moistened. Divide dough into 2 balls. Knead gently 3 times on a floured surface. Spray 2 baking sheets with non-stick spray. On baking sheets, pat dough into 2 circles, 7 to 8 inches in diameter. With a sharp knife, score each circle 1/4-inch deep into 6 wedges. Do not cut through. If desired, brush dough with egg to glaze. Bake at 450 degrees for 10 to 12 minutes until golden. Cut into wedges; serve warm or at room temperature. Makes one dozen.

The smell of the basil is amazing. It hits you in the face as soon as you cut through the warm scones.

The flavors work well with Italian cuisine. Serve alongside a dish of lasagna or spaghetti.

1 comment:

  1. Oh wow! These look so good. I love savory scones. I'm pinning these to try with soup soon. Yum!!!


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