- 2 cups [280 g] all-purpose flour, plus to dust
- 1/4 cup [60 g] finely grated Parmesan cheese
- 1/4 cup [60 g] finely chopped candied ginger
- 2 teaspoons [10 mL] baking powder
- 1 teaspoon [5 mL] freshly finely chopped rosemary
- 1 pinch salt
- 1/4 cup [60 g] cold salted butter, cut into fine dices
- 3/4 cup [190 mL] buttermilk
- 3 tablespoons [45 mL] pure natural liquid honey
- 1/4 teaspoon [1 mL] baking soda
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- Preheat oven to 400°F [200°C].
- Into a large bowl, mix together flour, grated Parmesan cheese, finely chopped candied ginger, baking powder, freshly chopped rosemary and salt.
- Working quickly with the tip of your fingers, evenly mix in cold salted butter dices.
- Into a clean large bowl, mix together buttermilk, honey and baking soda.
- Evenly pour all over dry ingredients; just mix.
- Transfer dough onto a flour working surface.
- Knead dough until it just holds together, no more.
- Press or roll dough into a 1/2 to 3/4-inch [1.3 to 2-cm] thick round.
- Using a floured round 3-inch [7.5-cm] cookie cutter or the rim of a glass, cut dough into 9 to 10 rounds using leftover cut dough pieces.
- Line a baking sheet with parchment paper; arrange scones apart onto baking sheet.
- Bake into preheated oven for approximately 15 minutes, until just golden.
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