BASIL CHEDDAR BUTTERMILK SCONES
(Makes 12 scones)
A rolling technique borrowed from French pastry makes these scones extra layered and flaky. Cheddar and basil pair nicely with the Tomato & Roasted Red Pepper Soup, but substitute different herbs and cheese to suit your favourite soup. Try fresh thyme or rosemary. Add a tablespoon of citrus zest. Use Pecorino or smoked Gouda if the mood fits, or just try them plain.
2 ¼ cups (560 ml) all-purpose flour 1 cup (250 ml) loosely packed, chopped basil ½ cup (125 ml) grated aged cheddar ¼ cup (60 ml) sugar 1 tablespoon (15 ml) baking powder ½ teaspoon (2.5 ml) baking soda ½ teaspoon (2.5 ml) fine sea salt ½ cup (125 ml) frozen butter 1 cup (250 ml) cold buttermilk 1 tablespoon melted butter
Preheat oven to 425°F
1. In a medium bowl, combine flour, basil, cheddar, sugar, baking powder, baking soda and salt.
2. Grate the frozen butter over the flour mixture. Toss to distribute butter. Pour the buttermilk over the flour mixture and stir until just combined.
3. Turn the scone mixture onto a lightly floured work surface. With floured hands, pat the dough into a rectangle.
4. Fold the dough in half. Flatten slightly. Turn the dough a quarter turn, then fold and flatten again. Do this about five or six times. Flatten to 3/4-inch thick. Cut into 12 squares. Place scones on a baking sheet. Brush the tops with the melted butter.
5. Bake 10 to 12 minutes or until golden and cooked all the way. Serve immediately. Prep time: 10 minutes
Cook time: 12 minutes