BASIL-PARMESAN SCONES
1 1/3 cups self-rising flour (and additional, as needed)
3 tablespoons grated parmesan cheese
1 teaspoon chopped fresh basil leaves
1 cup heavy (whipping) cream, divided use
1 teaspoon wheat germ (optional, for topping)
Heat oven to 425 degrees F. Grease a cookie sheet.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 1/3 cups flour, cheese and basil; blend well.
Reserve 1 teaspoon whipping cream. Add remaining cream to flour mixture, stirring just until soft dough forms. If dough is too wet, stir in flour, one tablespoon at a time. On floured surface, knead gently to form smooth ball.
Place on greased cookie sheet. Pat or roll to 6-inch circle. Cut into 8 wedges; do not separate. Brush with reserved 1 teaspoon whipping cream; sprinkle with wheat germ.
Bake at 425 degrees F for 15-18 minutes or until lightly brown.
Makes 8 scones
Source: Pillsbury - Bake Your Best |