I don’t like to waste; if there’s leftover whipping cream in the fridge from last week’s decadent dessert, I want to give it a home. Since my sweet tooth last Thursday was already satisfied by black sticky gingerbread, I put that cream to use in my latest favourite thing, savoury herb scones with sundried tomatoes and Parmesan cheese. Oh you’re going to want one of these.
Make these because:
1. Look at that curbside appeal! They bake up beautifully. Completely appropriate for a swanky brunch or that pot luck where you want to impress.
2. Just because Italy is far away does not mean that its flavours need to be.
3. They are full of cozy. It might have been a beautiful October so far, but we’re coming into leafless November, and this time next week, it’s going to be dark before I leave the office. These scones wrap you up with warm and comfort.
4. Did you love the savoury kale scones with sweet potato & cheddar, but wished they were faster to come together? No pre-roasting required here.
5. The best things are even better as leftovers. While a scone is a pretty stellar thing straight out of the oven, its next-day compatriots, lightly toasted, are the best ever sandwich bread for roast chicken.
Savoury Herbed Scones with Sundried Tomatoes & Parmesan
adapted from How To Cook Everything
2 cups flour
1 tsp salt
4 tsp baking powder
1/2 tbsp sugar
5 tbsp cold butter
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup sundried tomatoes, slivered
1/4-1/2 cup fresh herbs (like oregano and basil), chopped (or 1-2 tsp dried)
1 tbsp water
1. In a large bowl, mix together the flour, salt, baking powder, sugar, and dried herbs (if using). Using a pastry cutter or two knives, cut in the butter until no pieces are bigger than a squared centimetre.
2. In a separate bowl, beat 2 eggs with the cream and grated cheese. Pour over dry ingredients and stir until just combined. Add sundried tomatoes & fresh herbs (if using); stir until just combined.
3. Lightly flour a large cutting board or your counter top. Transfer the dough to this surface and knead it ten times. (Unbearable stickiness can be combated with a little bit of flour). Shape it into a rectangle that’s about 3/4 inch thick.
4. With a cookie cutter or an upturned drinking glass, cut the dough into rounds, reshaping the scraps as needed. Place scones on a baking sheet lined with parchment paper. In a small bowl, whisk together the remaining egg with 1 tbsp of water, and brush this mixture over the top of each scone. Bake for 7-9 minutes, or until golden brown.