Based on the above, those containerized powdered cheeses are far away from fresh cheese. It is best not to skimp and use the powdered cheese in this recipe. You know the motto- better ingredients, better taste.
This recipe makes 12 scones, but that will vary on how big or small you cut them.
Chive Parmesan Scones
courtesy of thekitchn.com
1 beaten egg
1/4 cup whipping cream
1/2 cup or 1 stick of butter
1/4 tsp salt
1/4 cup freshly grated Parmesan
1 1/2 cups flour
1/2 cup finely chopped chives
2 teaspoons baking powder
Line a baking sheet with parchment paper and preheat your oven to 350 degrees.
In a large bowl, sift flour, salt and baking powder together. Add the grated Parmesan and chives, mixing with a wooden spoon until all is evenly distributed. Take the cold butter and cut into small cubes. Put butter in with the flour mixture.
With a pastry cutter, work the butter into the dry ingredients. Keep working until the texture turns to small pea sized clumps. You can also use a food processor to create the same results. With a spatula or wooden spoon, mix in the beaten egg and cream just until the dough holds together. Remember to avoid over-working the dough. You do not want to change the bread texture.
Put the dough on a floured surface and shape into a round disk, about 9 or 10 inches in diameter. Cut into 12 sections like a pie and place each piece on the baking sheet. Bake about 20-25 minutes or until dough turns golden on the edges and some on the top. Let cool on baking sheet.
These are best warmed and eaten the next day. The flavors need some time to develop.
Try serving a gourmet breakfast by topping these scones with a slice of warm smoked ham and hollandaise sauce. That kind of starting meal truly insures a wonderful rest of the day. Enjoy!