Cheese and Herb Scones | One Pot Chef



Parmesan and Herb Scones

Apr 15, 2014
simple scones
Con Poulos

These delicious scones can be made ahead, wrapped in foil, and stored in the refrigerator for up to 3 days (or the freezer for up to 1 month). When you're ready to serve them, reheat them in a 375-degree F oven for 8 to 10 minutes.

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Cal/Serv:
Yields: 6 servings
Prep Time: 0 hours 15
Total Time: 0 hours 35
Ingredients
all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp.
6 tbsp. butter
1/2 c. whole milk
large egg
3 tbsp. chopped fresh dill
2 tbsp. chopped fresh flat-leaf parsley leaves
2 tbsp. chopped fresh tarragon leaves
finely grated Parmesan cheese
1/4 tsp.
Directions
  1. Preheat the oven to 400 degrees F. Line a medium cookie sheet with parchment paper.
  2. In a food processor, pulse the flour, baking powder, and 1/4 teaspoon salt until combined. Add butter and pulse until coarse crumbs form throughout. Transfer the flour mixture to large bowl. Make a well in center of flour. Put the milk, egg, dill, parsley, tarragon, Parmesan, and remaining 1/4 teaspoon salt into the well.
  3. With a rubber spatula, stir the liquid mixture into the flour until combined. Gently knead the dough with your hands just until it starts to come together. Transfer the dough to work surface; pat it into an 8- by 4-inch rectangle. Cut into six 4-inch-long rectangles; transfer the scones to the prepared cookie sheet. Bake 20 to 22 minutes, or until golden brown. Cool on pan on wire rack. Serve warm or at room temperature.





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Date: 12.12.2018, 12:06 / Views: 61443