Infused with the flavors of Italy—sun-dried tomatoes, Castelvetrano olives, and Parmesan cheese—these Panzanella Scones are like a little trip to Italy.
Yield: 16 scones • Preparation: 25 minutes • Bake: 14 minutes
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- 2 cups bread flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup plus 3 tablespoons grated Parmesan cheese, divided
- ⅓ cup chopped sun-dried tomatoes in oil
- ⅓ cup chopped Castelvetrano olives, such as Mezzetta
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped green onion (green tops only)
- 2 tablespoons chopped fresh parsley
- 1 cup cold heavy whipping cream
- 2 tablespoons olive oil
- Garnish: grape tomatoes and fresh basil
- Preheat oven to 350°.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add ½ cup cheese, tomatoes, olives, basil, green onion, and parsley, tossing to coat with flour mixture. Add cream all at once, stirring to bring dough together. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
- Turn dough out onto a lightly floured surface. Knead 2 to 3 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 16 squares from dough. Place scones 2 inches apart on prepared baking sheet. Brush scones with olive oil, and sprinkle with remaining 3 tablespoons cheese.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 14 minutes.
- Serve warm.
- Garnish with grape tomatoes and fresh basil, if desired.
- MAKE-AHEAD TIP: Panzanella Scones can be frozen raw on baking sheets up to a month in advance. Transfer frozen scones to a resealable plastic bag. Bake frozen scones on parchment-lined baking sheets, allowing an additional 5 to 10 minutes’ baking time.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, September/October 2013