Monday, February 28, 2011

Parmesan Scones

I made these Parmesan and Caramelized Onion Scones last Saturday. They are so good, and easy to make. You won't be able to stop eating them.

Parmesan scones (little ones)
Don and I were going to have a glass of wine and some snacks and gasp! we were pretty much out of everything but cheese. We have lots of cheese. So I decided I would make something that we could eat using some of our cheese.

I could have zipped over to the store. But lately I have been like a hermit at home. Once I'm home I don't want to go out again, even to the store which is 2 minutes away. One reason is that I'm trying not to spend any money. So if I can figure something out with what I have than that's what I do. The other is pure old-fashioned laziness. I just don't want to go.

Sometimes this backfires though. While I was making the scones (because I didn't want to leave the house) Don left the house. He came home with a bag from Whole Foods.

He bought some chicken shish-ka-bobs for dinner. I almost had a heart attack when I saw the price tag on the package. THIRTY FOUR DOLLARS for four shish-ka-bobs. ARE YOU FREAKING KIDDING ME!?

My mood went from happy as a clam to totally PO'd. I wasn't mad at Don. I was mad at Whole Foods. How can you sleep at night knowing you just completely RIPPED US OFF. Please don't make me boycott your store again. I like your store. I like your products. And lately I've been pretty pleased with your prices. PLEASE tell me it's a mistake that you charged us this much.

I've been stressing about it for a full day now. Do you know now much stuff I could have bought with $34. WAY more than four shish-ka-bobs that's for sure. I can feel my forhead twitching as I type this. THAT's how pissed off I am. Deep breath. I'm still mad.

OK. I'm done. I'm still mad. But I'll move on.

Let's make some scones.

Parmesan Scones (big ones)
Parmesan Scones
(adapted from Pastries from LaBrea Bakery)

2 3/4 cup all-purpose flour
1 T plus 1 t. baking powder
2 t. kosher salt
3/4 cup grated Parmesan Reggiano cheese
1 stick plus 1 T unsalted butter, cut into cubes and frozen
1/2 onion, diced and caramelized 
1 cup sour cream
Olive oil

Topping:
2 T unsalted butter, melted
1 T grated Parmesan Reggiano cheese
1 t. freshly cracked black pepper

Preheat oven to 400Âș

1. Make the caramelized onions first. Add the diced onion to a small frying pan with a touch of evoo. Cook on medium until golden brown. This may take 10+ minutes. Let cool.
2. In the bowl of a food processor fitted with the steel blade combine the flour, baking powder, salt and cheese. Mix on low to incorporate.
3. Add the butter and pulse on and off a few times until it's the consistency of a fine meal.
4. Transfer the mixture to a large bowl. Toss in the onions.
5. Add the sour cream until just combined. The mixture will be a bit dry and crumbly.
6. Dust your hands with flour. Turn the dough on a lightly floured surface and kneed a few times.
7. Roll out the dough slightly thicker than 1/2 inch thick. (I rolled mine too thin.) Cut out circles using a 1 1/2" round biscuit cutter or glass. (A 2" cutter is too big, try something smaller. 1 1/2" or smaller.)
8. Place on a silpat (or parchment lined) on your baking sheet.
9. Brush the tops with the melted butter, a pinch of Parmesan and a few grindings of black pepper.
10. Bake for 15-25 minutes until firm to the touch and lightly browned.

Hey, Whole Foods if you read this you can shoot me an email. I promise to be nice.

PS. We were munching on the scones while watching the Oscars and Don (the hubby) leaned over and said "Hey, these scone things are pretty good." And Elli ate two and gave me the thumbs up sign. So there you go.

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~Kris