Thursday, April 17, 2014

Lemon Basil Scones

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter, cold and diced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 Tbsp lemon zest
1 cup heavy whipping cream
olive oil
garlic salt

1. Combine flour, baking powder, salt, and pepper. Cut in butter using stand mixer or pastry blender) until mixture is crumbly. Stir in Parmesan, basil, and zest. Add cream, stirring by hand just until ingredients are moistened.
2. On lightly floured surface, form dough in ball, cut in half. Form each half into 3/4-inch-thick round. Cut into 8 pie wedges. Brush tops of scones with olive oil and sprinkle evenly with garlic salt.
3. Bake for 12-14 minutes in 400 degree oven.

Note: To freeze scones, place on wax paper-lined baking sheet and cover loosely with wax paper. Freeze for several hours before packaging in fresh wax paper and sealing in freezer bag. Bake frozen scones the same as fresh scones. Frozen scones are best used within one month.

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