Parmesan Herb Scones

I'm always up for trying new scone recipes, especially savory ones. Reading through the recipe, I thought the addition of parmesan cheese with all the herbs would be really delicious..and I was right! These are from the cookbook I recently bought, " The Spice Kitchen".
And you see those fried and baked onions on top? They are the best, crunchy with great oniony flavor.

I used mostly fresh herbs since I have so many growing in my garden.( I did use a little dried also to up the flavor). The book says you can use fresh or dried herbs for any of the recipes in the book. It's a three-to-one ratio of fresh to dried. One tablespoon of fresh herbs for each teaspoon of dried.

One important change I made was that I cut the scones into wedges before baking. The original recipe calls for scoring, then baking the rounds, then after baking, cut them apart. I've never made scones this way..and I wasn't about to start now!).

You'll be using 4 herbs, basil, thyme, rosemary and oregano and like I said above, fresh or dried.

Here they're ready to chop up.

Combine the dry ingredients, including oregano and basil in a medium bowl.

Slice your onion in very thin slices and saute in some butter til soft.

Then add in the thyme and rosemary. Set it aside for the topping.

Add the butter to the dry ingredients and using a pastry blender or 2 knives ( I use my fingers), work the butter into the dry til it's the size of small crumbs.

Whisk the egg and buttermilk in a small bowl.

And add the wet to the dry, stirring with a fork til just combined. Don't overwork the dough.( I needed a little more buttermilk but you may not). It should be moist but not too wet.

Divide the dough in half and form two round balls.

Place both onto a parchment lined baking sheet and flatten to 8" circles.

Score the dough...

And divide into 6 wedges ( I put the onions on top before I cut them into wedges..don't do it this way!). Cut them apart first.

Put the onions with rosemary and thyme on top.

See, I didn't cut them apart before I put the topping on and, it was still okay, just a little tricky to cut.
Then bake for 20 to 25 minutes.

Parmesan Herb Scones (from "The Spice Kitchen"

Makes 12 scones.

Remember: The amounts for the herbs below are for dried. If you're subbing fresh for dried use 3 times more).

3 cups AP flour

1 cup freshly grated parmesan cheese

4 tsp. baking powder

1 tsp. oregano

1 tsp. basil

3/4 tsp. salt

1/2 tsp. garlic powder

1/2 baking soda

6 tbsp. cold unsalted butter

1 egg

1 cup buttermilk

Topping:

2 tbsp. cold unsalted butter

1 medium onion ( any variety), thinly sliced

1 tsp. rosemary

1/2 tsp. thyme

Preheat oven to 425. Line a baking sheet with parchment paper.

Make the topping:

Melt 2 tbsp. butter in a medium skillet over medium high heat. Add the onion and saute til tender. Stir in rosemary and thyme.

Spread the mixture evenly over both rounds.

Scones:

1. In a large bowl, combine flour, cheese, baking powder, oregano, basil, salt, garlic powder and baking soda.

2. Using a pastry blender or 2 knives ( I always use my fingers) cut in the 6 tablespoons of butter til it is the size of small crumbs.

3. Whisk together the egg and buttermilk in a small bowl and add to dry mixture, stirring just til combined.

4. Turn the dough out onto a lightly floured surface. Handling the dough as little as possible, knead the dough 5 to 6 times. ( I don't do this step. I simply place the dough onto the parchment paper and form into a round and flatten. The less you work the dough, the better).

5. Place both balls onto the parchment lined baking sheet and flatten to 8" circles. Flour your fingers to keep the dough from sticking.

6. Score the dough and divide each circle into 6 wedges. ( I also cut them apart.).

7. Sprinkle the onion topping onto the scones and bake 20 to 25 minutes, til the top is golden brown.

8. Cut into wedges ( if you didn't already) and serve.

New life for your old mixer..a mini herb garden!

Last Friday I went to get my usual dozens of eggs at a local egg farm and I noticed this cute new use for an old, unused mixer..a mini herb garden! Isn't it a cute idea? Just wanted to share!

Even More Herb Cookies...Lime Basil Biscotti

Yep...I'm continuing my herb cookie craze with Biscotti this time. A few posts ago I made Lime Basil Shortbread Cookies and I got to thinking about this combo with Biscotti. I mean, what the heck, I just made Lavender Honey Biscotti and that turned out very good so I figured I'd give this a try! The lime flavor is very subtle , so far, but maybe by tomorrow it should be even more intense. The basil flavor doesn't really come through much. You could make it more "limey" by drizzling the biscotti with a lime glaze made from a little lime juice mixed with confectioners sugar. So, give it a try for a new twist on Biscotti...call it Summertime Biscotti...or something ...whatever!! ( This Biscotti recipe, you may notice, does not use any butter or oil so it has a wonderful "crunch").

Lime Basil Biscotti

Preheat oven to 350. Line baking sheet with parchment paper.

2 1/2 cups A.P. flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3 large eggs

1 cup sugar

1 1/2 tsp. vanilla extract

1/2 cup finely chopped sweet basil

2 tbsp. lime zest

2 tbsp. sugar and 1 tsp. lime zest ( for sprinkling on top before baking)

In a large bowl whisk flour,baking soda,baking powder,salt. Add basil and set aside.

In large mixing bowl, beat eggs and gradually add sugar til mixture is smooth and fluffy.

Beat in vanilla and add lime zest and mix til just combined.

With mixer on low, stir in flour mixture and mix til just combined.

Drop batter onto parchment lined sheet. ( You can divide dough in half for 2 logs.)

Shape log (s) with damp fingers.

Sprinkle tops with "lime sugar".

Bake for approx. 25 min. ( or until log springs back when touched with finger).

Let cool about 10 minutes.

On cutting board, slice log(s) and place slices back on baking sheet. Bake about6- 7 minutes, turn slices over and bake other side another6- 7 minutes.

Cool on wire cooling racks.

Store in air tight container. Try with some cool, creamy ice cream or sorbet!! Yum!!