These savory and tasty scones were a perfect combination with Minestrone Soup and fresh salmon served at the Basecamp tonight. They are flakey and buttery, but not too filling. We use our fresh or frozen herbs from the Basecamp garden!
2 cups flour
2 Tbls grated Parmesan cheese
1 tsp baking powder
1/4 tsp salt
1/3 cup salted butter, chilled
1/4 cup pine nuts (optional)
1/2 cup fresh sage leaves, chopped
1/4 cup fresh parsley, chopped
1 Tbsp olive oil
1 garlic clove (minced)
1 large egg
2 Tbsp milk
1/2 cup shredded Provolone cheese
1 egg white mixed with 1/2 tsp water for the top glaze
Preheat over to 375 deg F. In a large bowl, stir together the flour, Parmesan cheese, baking powder and salt. Cut butter into 1/2 inch cubes and distribute over flour. Blend, or cut butter into mixture until it resembles course crumbs. If using nuts in this recipe, finely chop 1 Tbsp pine nuts with a food processor and scrape nuts into a small bowl. Add herbs such as sage and parsley, oil, and garlic to the pine nuts. Stir egg and milk into herb mixture and add to flour until combined. The dough will be sticky. With floured hands, knead in Provolone cheese and pat dough into 8 inch circle in the center of a buttered baking sheet. Brush egg/water over top and cut into 8 wedges with a serrated knife. Sprinkle the top with the remaining chopped pine nuts or parsley. Bake for 25-30 minutes or until a tester comes out clean. Let cool for 5 minutes before serving and enjoy!
Makes 8 scones.
This recipe is inspired from "simply scones" by Leslie Werner and Barbara Albright, and Kelli Lane (North Cascades Basecamp employee- winter 2014-15)