Scone of the Week: July 10, 2017

Wow we are already into the second week of July! It rained so much during June that my garden is over grown with herbs. Can’t complain because at least they are not all weeds! 

This week I experimented with Rosemary, Parmeseano Reggiano, and basil. I decided that I was in the mood for a savory Scone. Call it a mood if you will…but these turned out delicioso!

 

Rosemary, Parmeseano Reggiano, Basil Scones

  • 2 C Self Rising Flour
  • 1 Stick cold butter cut into cubes
  • 1/2 C Parmeseano Reggiano Cheese.
  • 2 Rosemary sprigs
  • 8-10 Basil leaves
  • 1/4 t black pepper
  • 1 egg 
  • 1/4 C heavy cream

Instructions:

Blend flour, and black pepper with butter (in food processor or by hand with a pastry blender or two forks). Add cheese and process again. 

Remove Rosemary from stem and finely chop.  Roll basil leaves and cut thinly. Add to flour and butter. Blend gently.

Add egg yolk and cream, adding more cream if necessary.

Flour work surface and rolling pin.

Dump mixture out onto floured work surface and gently form a ball. Roll to 3/4″ thickness and cut into squares.

Brush with beaten egg white.

Place onto parchment sheet and bake for 25 minutes at 350*

 

 

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