Basil & Parmesan Scones

Recipe by PJ Hamel
20 Reviews 4.2 out of 5 stars

Scones, spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat. But savory scones, made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad. Easily prepared, quickly baked and sturdy enough to throw in a lunch bag, scones are a nice change from the usual dinner roll or biscuit.

Prep
18 mins
Bake
10 mins
Total
28 mins
Yield
20 small (2") scones
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Basil & Parmesan Scones - select to zoom
Basil & Parmesan Scones - select to zoom
Basil & Parmesan Scones - select to zoom
Basil & Parmesan Scones - select to zoom

Instructions

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  1. Preheat the oven to 450°F.

  2. 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) until the mixture forms even crumbs.

  3. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into the dry ingredients until the whole thing clings together.

  4. Turn the dough onto a well-floured surface and pat it into a 1/2"-thick rectangle. Using a bowl scraper, baker's bench knife, regular knife, or rolling pizza wheel, cut the rectangle into squares; cut each square in half diagonally, so you have triangular scones. Make them as large or small as you wish.

  5. Transfer the scones to a lightly greased or parchment-lined baking sheet. Whisk the reserved egg white vigorously, until foamy. Brush each scone with egg white, and sprinkle with some additional Parmesan.

  6. Bake the scones for 10 minutes, or until they're light golden brown. Remove them from the oven and cool on a rack.

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