Catherine and I had a biscuit-off – I made the
buttermilk biscuits and she wanted to try and savory biscuit. She found this recipe off Pinterest – these scones
are so flavorful. They were a little
crunchy on the outside, but softer on the inside – a really great
consistency. These were a great addition
to our Feast of Christmas Eve, but also as leftovers with our eggs on Christmas
morning.
Prep
Time – 15 minutes
Cook Time – 20 minutes
Total Time – 35 minutes
Cook Time – 20 minutes
Total Time – 35 minutes
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ¾ Tbsp. sugar
- ½ tsp. salt
- 5 Tbsp. chilled unsalted butter
- ½ cup green onions or scallions, chopped
- ¼ cup fresh parsley, minced
- 1 Tbsp. fresh thyme leaves
- 1 tsp. fresh rosemary, minced
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 egg, beaten with 1 tsp. water (for egg wash)
- sea salt
- black pepper
- smoked paprika
DIRECTIONS
- Preheat oven to 425°F
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
- Stir in scallions and fresh herbs.
- Add ricotta cheese, then add milk and stir until just combined.
- Turn dough out onto a lightly floured surface.
- Knead 2 to 3 times, then pat dough into a 9-inch rectangle.
- Dip knife into flour and cut dough into 12 equal pieces.
- Transfer scones to a parchment-lined baking sheet.
- Brush tops liberally with egg wash.
- Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
- Bake for 15-20 minutes or until scones are golden brown.
Adapted
from Life, Love and Good Food blog
No comments:
Post a Comment