Parmesan Rosemary Thyme Scones

• Vegetarian

• Produce

  • 1 1/2 tsp Rosemary, Fresh
  • 1 1/2 tsp Thyme, fresh leaves

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Granulated sugar
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 14 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 3/4 cup Parmesan cheese

Found on hipfoodiemom.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup plus ¼ cup freshly grated parmesan cheese
• 1½ teaspoons fresh rosemary, finely chopped
• 1½ teaspoons fresh thyme leaves, finely chopped
• 12 tablespoons unsalted butter, cold and cut into small pieces
• 1 cup buttermilk
• 1 to 2 tablespoons extra virgin olive oil (optional)
• 2 tablespoons unsalted butter, melted, for brushing

Directions

• Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, ½ cup of the cheese, rosemary and thyme.
• Add the cold butter, and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse cornmeal, with a few larger pieces here and there.
• Add the buttermilk and olive oil (if desired) to the bowl and use a rubber spatula to mix the ingredients together until they are just combined. Knead the dough in the bowl until all the dry ingredients are completely incorporated and the dough forms a relatively smooth ball.
• Divide the dough in half and flatten each half into two disks, approximately 7 inches in diameter. Cut each round into 6 wedges. Place onto the baking sheet and brush with the melted butter, and sprinkle the remaining ¼ cup of cheese.
• Bake for about 10 to 15 minutes, or until the tops and bottoms are golden. Serve warm at room temperature.