Monday, April 2, 2012

Parmesan and Cheddar Mini Scones

I'm having a hot flash and my allergies are killing me. I had to run across campus to change into close toed shoes and pants for my chemistry lab. I've spent two class periods puzzling over Nietzsche. But none of that matters because...I got an internship!


I'll be working at a local magazine as an editorial intern. Besides assisting the editor, I'll get to work on some of my own small projects. I did such a happy dance when I got the e-mail. Hey, I just did another one right now, haha. It's such a relief to have plans set in stone, since I'm the kind of person to likes to know lots of details in advance. 



A friend gave me like, 1/3 pound container of parmesan cheese she had no use for. I'd heard of cheesy biscuits and things, but I'm really enjoying the scone making process as of late. These can be whipped up in an instant (I made them on the floor of my room!), and they're super flaky and tender. Yay. Just did another happy dance. 

Look at those layers <3

Cheddar and Parmesan Mini Scones 

1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
a pinch of cayenne pepper
1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan
1/2 cup cold buttermilk
1 large egg
2 tablespoons butter, melted


1. Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.
2.  In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and cayenne.  Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs. Stir in the the shredded cheddar and most of the parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).
3. In a medium bowl or large measuring cup, whisk together buttermilk and egg.  Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together.  Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.
4. Cut the dough into two equal pieces and flatten each piece into a circle, about 1″ thick.  Cut each circle into 8 triangles and move them to a parchment-lined baking sheet. Melt butter and lightly brush  over the tops of the scones using a pastry brush.  Sprinkle the scones with the remaining parmesan cheese.
5.  Bake scones in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges.  Let cool on a wire rack for 5-10 minutes before eating.  Enjoy warm or at room temperature.

4 comments:

  1. oooo, la, la! These would be perfect for breakfast! Or as a snack! Or with salad! Or with a bowl of soup!!! :D

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  2. These. Are. So. Good. (They went over great at the staff meeting...thanks again!)

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    Replies
    1. You're welcome! It's my pleasure :)

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