Scones With Herbs And Parmesan Recipe
Scones With Herbs And Parmesan has a delicious taste. Scones With Herbs And Parmesan get its taste from cheese and eggs, flavored by lemon juice. Scones With Herbs And Parmesan is inspired by many food joints across the world.
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs), unbleached | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon black or white pepper | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/2 cup low fat buttermilk or plain nonfat yogurt | ||
| 1/3 cup FILIPPO BERIO® Extra Virgin Flavorful Olive Oil | ||
| Egg whites | 2 | |
| Lemon juice | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Green onions | 2 Tablespoon, minced | |
| 1 tablespoon minced fresh basil or 1 teaspoon dried basil leaves, crushed | ||
| 1 teaspoon minced fresh thyme or oregano leaves or 1/2 teaspoon dried thyme or oregano leaves, crushed | ||
Directions
Preheat oven to 375°F.
In large bowl, sift together flour, baking powder, salt and pepper.
Stir in cheese until well blended.
In medium bowl, whisk together buttermilk, olive oil, egg whites, lemon juice, garlic, chives and herbs.
Add herb mixture to flour mixture; beat with wooden spoon until dough forms a soft ball.
Turn dough out onto lightly floured surface; knead 10 to 12 times.
Divide dough in half; roll each half into a ball.
Place each ball on ungreased baking sheet; press each ball into an 8-inch circle.
Cut each circle into 8 wedges.
Bake for 15 to 20 minutes until lightly browned.
Cool on wire racks 20 minutes; serve.
In large bowl, sift together flour, baking powder, salt and pepper.
Stir in cheese until well blended.
In medium bowl, whisk together buttermilk, olive oil, egg whites, lemon juice, garlic, chives and herbs.
Add herb mixture to flour mixture; beat with wooden spoon until dough forms a soft ball.
Turn dough out onto lightly floured surface; knead 10 to 12 times.
Divide dough in half; roll each half into a ball.
Place each ball on ungreased baking sheet; press each ball into an 8-inch circle.
Cut each circle into 8 wedges.
Bake for 15 to 20 minutes until lightly browned.
Cool on wire racks 20 minutes; serve.
Chef
