You may be scared off by the whipping cream in this recipe, but don't be! It replaces the fat usually used in scones.
- 1-1/4 to 1-1/2 cups flour
- 2 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup chopped pine nuts
- 1/4 cup grated Parmesan cheese
- 1 tsp. dried basil leaves
- 1 cup heavy whipping cream
Heat oven to 425 degrees F and line a cookie sheet with parchment paper or a Silpat liner. In a large mixing bowl, combine 1-1/4 cups flour, baking powder, salt, pine nuts, cheese and basil. Reserve 1 tsp.of the cream. Add remaining cream to flour mixture and stir just until a soft wet dough forms. Add more flour as needed, 1 Tbsp. at a time, until dough is easy to handle but still still sticky.
On floured surface, knead dough gently four times. Place dough on cookie sheet and pat to a 7" circle. Cut into 8 wedges, but do not separate wedges. Brush with reserved cream. Bake for 15-18 minutes or until lightly browned. Remove to wire rack to cool for 5-10 minutes before serving. Makes 8 scones.