- 2 cups King Arthur Unbleached Bread Flour
- 1 tablespoon baking powder
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 2 tablespoons finely chopped fresh basil
- 1/4 cup (1/2 stick) cold butter, cut in pieces
- 2 large eggs (1 separated, white reserved for glaze)
- 1/2 cup 2% Milk
- additional Parmesan cheese
fresh chopped basil
In a bowl, mix together flour, baking powder, cheese, salt and basil.
Add the pieces of butter, cut them into the flour using two knives, till the mixture forms even crumbs.
Fresh grated Parmesan cheese
Beat together 1 whole egg, 1 egg yolk, and the milk
Stir using your hands into dry mixture till the dough clings together
Turn dough onto a well floured surface and pat into a
1/2-inch-thick shape
Using a circle cutter, cut out circles… re pat into shape and make little balls
Transfer scones to a parchment-lined baking sheet
Whisk reserved egg white vigorously, till it becomes somewhat fluffy
Brush each scone with egg white, and sprinkle with some additional Parmesan
Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
Remove from oven and cool on a wire rack
The final product Basil Parmesan Scone… Delicious with a glass of milk…. or dipped into a summer soup