Parmesan Scones Recipe

Parmesan Scones Recipe photo by Taste of Home

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Unlike most other scones, these are nice and moist...thanks to heavy whipping cream! You can even stir in some basil or oregano if you like.—Jolie Stinson, Lebanon, Oregon

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Parmesan Scones Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

15 10 25

Ingredients

2 large onions, chopped
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream

Directions

In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer.
In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place on a greased baking sheet.
Bake at 400° for 10-12 minutes or until light golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 scone equals 378 calories, 21 g fat (12 g saturated fat), 66 mg cholesterol, 551 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Parmesan Scones in Taste of Home Christmas Annual Annual 2009, p53

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)