Rosemary - Parmesan Scone

I am always in search of the perfect recipe. I try to stay true to the recipe as best as I can the first time, but as soon as I make something I start ~~obsessing~~ thinking of how to improve it. Sometimes I wonder why a dish failed and I always think it is my fault, but when you make these you will not have to worry about that. Maybe those failures were from using a bad or an untested recipe. With this Rosemary Parmesan Scone recipe I think I have found “the one”.

I did not have to put my take on it; I just followed her instructions.

When given the option I will almost always choose the sweet, but in this case this savory recipe is truly delicious. This recipe was suggested from a book that was given to me for my birthday by one of my favorite nieces. (More on her later.) The book was written by my favorite restaurant owner/chef. The restaurant is named after the owner Zov Karamardian, Zov Recipes and Memories From The Heart. She is just the queen when it comes to flavor. No, I am not related to her. I tell my sister that I am sure she has a magic wand she waves over the dish and it turns into just a feast not just to the stomach, but also to the senses. I am very excited she has a second book just out Simply Zov – Rustic classics with a Mediterranean twist. It is on my wish list.

And another reason I knew I had found “the one” was when my favorite nephew said I had better write my recipes down in case I was hit by a bus and all those recipes went with me. I went out and bought him her book for Christmas. Now he has all of “my” recipes.

Thanks Zov.

Rosemary-Parmesan Scones

Page 227 – makes 12 scones

Rosemary-Parmesan Scones

Author: Make Mine Lemon - Adapted from Zov Karamardian

The Best Scone I Ever Ate

Ingredients

3 cups all purpose flour
2 Tablespoons sugar
2 ½ teaspoons baking powder
¾ teaspoons salt
½ teaspoon baking soda
1 ½ sticks of butter
1 cup buttermilk
½ freshly grated Parmesan cheese
2 tablespoons chopped rosemary – fresh makes the difference
1 tablespoon unsalted butter

Instructions

Preheat oven to 400 degrees. Line baking sheet with parchment
Combine dry ingredients.
Add chilled cubed butter – use pastry blender or fingertips (my niece grates the chilled butter with a cheese grater) it should resemble coarse oatmeal.
Add the buttermilk, and Parmesan cheese
Stir until it just comes together
Roll the dough into a 9 inch diameter about ½ to ¾ thick

Notes

Caution: Everything should be cold. Do not overwork to avoid toughness. Use a sharp cookie cutter. Cut straight down - Do not twist cutter so not to impede rise. I use my Cuisinart; if you do just be careful because the dough will come together so quickly they will be tough if you are not vigilant. If you don't have a Cuisinart, use the large hole of a cheese grater to grate your butter into the flour - you can put the butter in the freezer for a few minutes. Please use fresh herbs - fresh will lift your level of cooking without trying. Unless I have company I always make a half batch.

3.2.1226

I am taking these to

http://caroleschatter.blogspot.co.nz