February 13, 2017

Parmesan and Fresh Herbs Savory Scones




           Scones are sold in the bakery on a regular basis as they are a great coffee snack or a tea time treat. They are served savory and sweet. They are perfect to side for breakfast menus; Grab and go breakfast we can say. Here we are trying a variation by adding some cheese and fresh herbs to the regular scones recipe. Serve them with some home made fresh fruit syrup or just with a drizzle of maple syrup or honey.



Ingredients:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick unsalted butter(frozen solid)
  • 1 cup parmesan cheese
  • 1/2 cup mixed herbs (basil, cilantro, rosemary, dill, sage, chives)
  • 1/4 cup light cream 
  • 1/4 cup whole milk
  • 1 large egg
Method:

  • To start making Parmesan and Fresh Herbs Savory Scones, Heat your oven to 400'F. Position the oven rack to the lower-middle position. Line baking sheet with parchment paper. 
  • In a medium bowl, mix the flour, baking powder, sugar, salt and baking soda. Grate 1/3rd of the solid cold butter using  large holes of a grater into the flour mixture. Toss to coat with flour. Repeat the process until the batter is completed grated. 
  • Work butter and flour well together. Mix in the cheese and fresh herbs. Stir well.
  • In a small bowl, mix the heavy cream, milk and egg with a fork until smooth. Add the heavy cream and egg mixture to the dry ingredients. 
  • Stir with a fork until large dough clumps form. Use your hands to press the dough to the sides of the bowl to form a ball. Do not add any additional cream or water. 
  • As you press, the dough will come together. Place the dough on a lightly floured surface and pat round to 3/4 inch thickness and 7 inch diameter. Use a knife and cut the dough into 8 wedges. Arrange them with an inch of space apart on the baking sheet. 
  • Bake for 15 to 17 minutes or until golden. Cool down by transferring to a rack. Serve warm or at room temperature.