Basil Parmesan Scones Recipes

PARMESAN SCONES

Steps:

• In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

PARMESAN AND BASIL SCONES

Steps:

• Pre-heat oven to 190°C.
• In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
• Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
• Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
• This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
• Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
• Make three equal horizontal, then vertical cuts resulting in 9 scones.
• Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.

BASIL & PARMESAN SCONES

Steps:

• In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
• Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
• Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
• Stir gently into dry mixture till the whole thing clings together.
• Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
• Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
• Make them as large or small as you wish.
• Transfer scones to lightly greased or parchment-lined baking sheet.
• Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
• Brush each scone with egg white, and sprinkle with some additional Parmesan.
• Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
• Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
• In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
• Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, eggs, and hot pepper sauce.
• Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
• With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
• With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
• When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).