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FRESH HERB SCONES




Source of Recipe


ldyolake


List of Ingredients




2 cups (470 ml) all-purpose flour
1 Tablespoon (15 ml) baking powder
¼ cup (60 ml) grated Parmesan cheese
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) ground black pepper
½ cup (120 ml) buttermilk
1/3 cup (80 ml) olive oil
1 large egg
2 teaspoons (10 ml) fresh lemon juice
½ teaspoon (2.5 ml) minced garlic
2 Tablespoons (30 ml) fresh snipped chives
1 Tablespoon (15 ml) fresh chopped basil leaves
1 teaspoon (5 ml) coarsely chopped fresh thyme, or oregano leaves


Recipe



Heat the oven to 375° F (190° C). Place the flour, baking
powder, Parmesan, salt and pepper into a large bowl. Stir
to mix well. In another bowl, whisk the buttermilk, oil,
egg, lemon juice, garlic, chives, and herbs until well
blended. Scrape the herb mixture into flour mixture. Stir
with a large wooden spoon until a soft dough forms. Turn
out dough onto a lightly floured board and knead gently
10-15 times. Pat the dough gently into a ball and cut in
half. Place both halves on a cookie sheet and pat each into an 8-9 inch round. Cut each circle into 8 wedges with a serrated knife; do not separate wedges. Bake 15-20 minutes or until lightly browned. Put on a wire rack to cool for 5 minutes. Cover loosely in a clean, cry dish towel on the rack and cool at least 15-20 minutes more before serving.