SAVORY PARMESAN SCONES
Yield: 16 scones
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 tablespoon plus one teaspoon baking powder
- 1 tablespoon Herbes de Provence*
- 6 tablespoons unsalted butter, cut into small cubes and well chilled
- 1 to 1½ cups buttermilk
- 1 teaspoon fresh garlic, finely chopped
- Pinch coarsely ground black pepper
- ½ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, (plus a bit more for sprinkling on scones later)
- 1 egg
- Sift the flour, sea salt, baking powder and Herbes de Provence together in a medium sized bowl. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse cornmeal. Add one cup buttermilk, garlic and black pepper. Mix lightly with a wooden spoon. If the mixture seems too dry, add a bit more buttermilk. Stir in the 1/2 cup Parmesan cheese.
- Using your hands, press the dough together lightly to form a ball. Place the ball on clean work surface, and gently shape it into a rectangle, about 8 by 6 inches and one inch thick. (You can use your hands to shape the dough, or a lightly floured rolling pin.) Wrap the dough in plastic wrap and refrigerate, at least 2 hours, or overnight.
- When you are ready to bake the scones, preheat oven to 425 degrees F. (If you have a pizza stone, heat it in your oven.)
- Line a cookie sheet with parchment paper.
- Beat the egg with a few drops of water. Set aside.
- Remove the chilled dough from the plastic wrap and place it on a clean work surface. Using a sharp knife or a pastry cutter, divide the dough into quarters. Cut each quarter into four more quarters, cutting from the center out, making 16 triangular-shaped scones.
- Place the newly shaped scones dough on the parchment lined cookie sheet. Brush each scone with a bit of the reserved egg. Sprinkle with Parmesan cheese.
- If using a pizza stone, slide the parchment paper directly on to the stone.
- If using a cookie sheet, place in oven.
- Bake until golden and crispy, about 25 minutes.
1. Herbes de Provence is a French spice blend that typically contains dried lavender, parsley, basil and rosemary.
2. These scones are best eaten hot, right out of the oven. If you are going to keep them for later use, put them in a sealed container in the refrigerator after they have cooled. Bring them to room temperature or reheat slightly before serving.