Truffle & Black Pepper Scones

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photographs by Melissa Placzek

~Truffle & Black Pepper Scones~

5 cups all purpose flour

1/2 cup sugar

1 teaspoon sea salt

2 Tablespoons + 1/2 teaspoon baking powder

2 teaspoons baking soda

1/2 cup + 2 Tablespoons unsalted butter, softened

1 cup grated Parmesan cheese

2 and 1/2 Tablespoons freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons herbs de provence

2 large eggs

1 and 1/2 cups buttermilk

2 teaspoons minced garlic

4 scallions that have been sauteed in 1 Tablespoon butter

2 teaspoons black truffle oil

chopped, fresh parsley (for garnish)

coarse rosemary salt (for garnish)

Preheat oven to 450 degrees F. Mix dry ingredients including Parmesan and spices. Cut softened butter into flour mixture, using your hands. Whisk eggs, buttermilk, minced garlic, sauteed onions and truffle oil together, mixing well. Add to dry mixture until just combined. Drop scones by large spoonfuls onto greased cookie sheets. Garnish with the chopped parsley and coarse rosemary salt. Bake for 12 to 15 minutes, or until scones just begin to brown. Remove from oven. Cool on wire racks at least 3 minutes before serving. Cool completely before transferring to air-tight containers. Will keep in the refrigerator for 5 days. They freeze and re-heat beautifully. These are a wonderful accompaniment to soup, stew or chowder!



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