Basil and parmesan scones

Basil and parmesan scones
http://www.kingarthurflour.com/recipes/basil-and-parmesan-scones-recipe

tips:
http://www.kingarthurflour.com/recipes/scones-recipe

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Scone

Scones (a basic “start here” scone recipe)
http://www.kingarthurflour.com/recipes/scones-recipe

savory scones
http://www.kingarthurflour.com/recipes/scones/savory
– made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad
– with your breakfast scrambled eggs

sweet scones
http://www.kingarthurflour.com/recipes/scones/sweet
– spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat
– classic currant, cranberry-orange, offbeat chocolate chunk
– a change from the usual dinner roll or biscuit

TIPS:

  • Scones are best served warm.
    They’re delicious as is, but add butter and/or jam, if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
  • Why freeze the scones before baking?
    Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.


http://damndelicious.net/2013/12/04/starbucks-pumpkin-scones-copycat-recipe

video:
http://cooking.nytimes.com/recipes/1013297-classic-scones

If you grate frozen butter, it will only take a few seconds to incorporate into the dry ingredients.
http://sallysbakingaddiction.com/2015/08/06/glazed-lemon-blueberry-scones


Kind Kittocks
by hand, in a bowl
round cookie cutter
glaze: egg & a splash of milk


Fairmont Hotels & Resorts
in a bread machine
round cookie cutter


Chef Ricardo
by hand, in a bowl
rolling pin
round cookie cutter
glaze: egg & milk