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Full Online Book HomeLearning KitchenBread - Scones - Basil Parmesan Scones
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Bread - Scones -  Basil Parmesan Scones Post by :insure Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2634

Click below to download : Bread - Scones - Basil Parmesan Scones (Format : PDF)

Bread - Scones - Basil Parmesan Scones

1 1/4 Cups All-purpose flour -- to 1 1/2
3 Tablespoons Oat bran
2 Tablespoons Grated parmesan cheese
2 Teaspoons Baking powder
1 Teaspoon Dried basil
1/2 Teaspoon Salt
1 Cup Whipping cream
1 Teaspoon Oat bran

Preheat oven to 425 degrees; grease a cookie sheet.

In a large bowl, combine 1 1/4 cups flour, 3 tablespoons oat bran, cheese, baking powder, basil and salt;
blend well. Reserve 1 teaspoon whipping cream. Add the remaining cream to the flour mixture, stirring just until a soft dough forms. If the dough is too wet, stir in additional flour, one tablespoon at a time.

On a floured surface, gently knead the dough to form a smooth ball. Place on the cookie sheet; pat or roll
into a 6-inch circle. Cut into 8 wedges; do not separate. Brush with the reserved whipping cream; sprinkle with 1 teaspoon oat bran. Bake for 15 to 18 minutes, or until lightly browned.

Cut into wedges; serve warm.
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1 c. unsalted butter 3 c. all purpose flour 1 T. baking powder 1/2 tsp baking soda 1 tsp salt 1 egg 1/2 tsp vanilla 1 c. buttermilk Sugar for rolling, about 1/3 cup Preheat oven to 425. Line baking sheets with parchment paper. (Because you are rolling the scones in sugar, the bottom of the scones can tend to brown too quickly). You can use two baking sheets, one stacked in the other also). In a large bowl, stir together flour, baking soda and salt. Break in the butter until the mixture is a mealy consistency. This also can

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