Naffnang

Followers

Thursday, August 30, 2012

Scallion Parmesan Savory Scones



When I saw these scones on Vintage Kitchen I knew I wanted to try it as I have not baked savory scones before and I have all the ingredients in the kitchen plus the fact that this is a very simple recipe, not much utensils needed.  Took me about 30 minutes to put together, seriously! I must say I have only praises for these delicious scones! I shall be away in Bangkok for the weekend and won't be able to visit or comment on your blog posts but will definitely try to catch up once I am back.  Meantime, I leave you with these beautiful and very delicious scones recipe and I hope you will give it a try, I can assure you that you will not regret it!



Mine took about 30 minutes to cook as they are much bigger than hers, I only managed to get 9 scones using half the recipe.  Please do hop over to Paula's blog to see her beautiful scones.


SCALLION PARMESAN SAVORY SCONES
adapted from Vintage Kitchen

192g pastry flour
1/2 Tbs + 1/2 teaspoon baking powder
42g grated Parmesan cheese
65g salted butter, cut into cubes and frozen
1/4 cup minced green onions
Black pepper
1/2 cup cream or sour cream (I used cream)

1. Preheat oven to 400º F /200º C
2. In the bowl of a food processor fitted with the steel blade, combine the flour, baking powder, salt and cheese and process on low to incorporate. Scatter the butter over the mixture and pulse on and off a few times, until the consistency of a fine meal.
3. Transfer this mixture to a large bowl, toss in the green onion and a pinch of black pepper, and mix well. Have a fork in hand, add the cream or sour cream and start mixing the wet and dry ingredients together. Do this lightly until just combined. The mixture will be a bit dry.
4. Turn the dough out onto a very lightly floured work surface and gently knead a few times to gather into a ball. Pat the dough into a circle slightly thicker than ½ inch (1.3 cm).
5. With a round cookie cutter, cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
6. Gather the scraps, pat and press the pieces together (do not over work the dough), and cut out remaining dough.
7. Bake for 15-20 minutes depending on the size of your scones.  Mine need 30 minutes to turn golden.


Enjoy it warm, dipped into hot creamy soup....yum!
Have a good weekend folks and Happy Independence Day to all Malaysians! Merdeka!:D

No comments:

Post a Comment

Hello! Welcome to my blog! Love to hear from you, good or bad:D. Have a nice day! Cheers!