Cheese And Basil Giant Scones Recipes

CHEESE AND BASIL GIANT SCONES

Steps:

• Preheat oven to 450 degrees.
• Prepare a cookie sheet with a generous amount of nonstick cooking spray.
• Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
• Add buttermilk and oil; mix only until dry ingredients are moistened.
• Divide dough into two balls.
• Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
• On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
• With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
• Brush tops of the disks with egg.
• Bake 10 to 12 minutes or until golden brown.
• Cut each disk into six wedges while hot.
• Serve warm or at room temperature.

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.