Several years ago I finally broke down and invested in a cast-iron scone pan.
I was writing an article about scones for my weekly food column and figured I’d better have some first-hand knowledge. Since then I have periodically made sweet scones, usually pumpkin-raisin or cinnamon, but I wanted to try some savory scones this time. Why not scones with herbes de Provence?
1 cup pre-sifted all-purpose flour
1 cup whole-wheat pastry flour
1 Tablespoon baking powder
½-cup grated Parmesan cheese
2 teaspoons Herbes de Provence
½-stick cold butter, cut into small pieces
1 large eggs
1 large egg yoke, reserve the white for glaze
Pre-heat oven to 450 degrees. Blend dry ingredients, including cheese, in a large bowl. Cut in the butter, working it into the flour with your fingers or with a pastry tool. Mixture should crumbly.
In a small bowl, blend egg, egg yoke and buttermilk. Gradually add to dry mixture until a sticky dough is formed.
Here is where an eight-section scone pan comes in handy. But you can also shape dough into round balls and place on a lightly greased baking sheet.
Beat leftover egg white, and brush each scone with it, sprinkling on additional Parmesan or herbs, if you like.
Bake scones for 10 minutes, or until golden brown. Makes 5-6 scones.
The delicate flavor of these scones pairs well with cheese as well as honey or jam. I thought butter with a lavender honey spread might be tasty.
Next time, I may increase the herbes de Provence for more zest.
Any scones fans out there?