Parmesan-Sage Scones, served with pumpkin butter, are the perfect taste of autumn.
Yield: 12 scones • Preparation: 25 minutes • Bake: 20 minutes
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- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 teaspoons ground sage
- 1½ teaspoons fresh thyme
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- 1 cup grated Parmesan cheese
- 1 cup plus 1 tablespoon heavy whipping cream, divided
- Prepared pumpkin butter (optional)
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, sage, thyme, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, stirring to combine. Add ¾ cup plus 3 tablespoons cream, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms. (Dough will be very stiff.)
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm with pumpkin butter, if desired.
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