Basil Parmesan Scones
A recipe for Basil Parmesan Scones! These savory scones are packed with shredded Parmesan and finely chopped fresh basil.
Servings 6 Scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon (13 grams) baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter chilled and diced
- 1/4 cup (7 grams) fresh basil leaves finely chopped
- 1 1/2 ounces (43 grams) freshly grated Parmesan about 1/2 cup
- 1 large egg
- 3/4 cup (177 milliliters) heavy cream
Topping:
- 1 large egg yolk
- 1 tablespoon (15 milliliters) heavy cream
- 1/2 ounce (14 grams) freshly shredded Parmesan
Instructions
- Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, baking powder, and salt.
- Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
- Fold in the finely chopped fresh basil and shredded Parmesan.
- In a small bowl, beat together the egg and heavy cream.
- Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more cream.
- Place the dough on floured surface and lightly knead to bring it together. Gently press into a disc about 3/4 inch (2 centimeters) thick.
- Cut the disc into 6 equal slices. Transfer to the prepared baking sheet about 1/2 inch (1.25 centimeters) apart.
- In a small bowl, whisk together the egg yolk and cream. Brush over the top of each scone. Take care to not brush the sides. Sprinkle with the shredded Parmesan cheese.
- Bake in preheated oven until puffed and golden, 12-15 minutes.
- Allow the scones to cool on the pan for 5 minutes before removing to wire rack.