* Exported from MasterCook *
Scones, Basil & Parmesan
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Grains
Low Fat Luncheon
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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1 cup unbleached all-purpose Flour -- King Arthur preferred
1 cup unbleached pastry flour -- Round Table from
King Arthur preferred
1 tablespoon baking powder
1/4 cup grated Parmesan cheese
1/4 teaspoon salt -- heaping
2 teaspoons dried basil -- or 2T finely chopped fresh basil
1/4 cup cold butter -- cut in pieces, (1/2 stick)
2 large eggs -- (1 separated, white reserved for glaze)
1/2 cup buttermilk -- or plain yogurt
Parmesan cheese -- additional
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
neat way to help you fulfill your grain requirement on the food pyramid.
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" 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 450F oven for 10 minutes, or until light
golden brown. Remove from oven and cool on a wire rack.
Makes about 20 small (2" scones), or fewer large ones.
Source:
"This recipe reprinted from The Baking Sheet Newsletter, Vol.
III, No. 8, September-October 1992 issue."
S(Internet Address):
"http://www.kingarthurflour.com/recipes/basil-and-parmesan-scones-recipe";
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Per Serving (excluding unknown items): 83 Calories; 3g Fat (35.2%
calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary
Fiber; 28mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Scones, spread with preserves or honey, have long
been known as a sweet breakfast or tea-time treat.