You may have heard Brisbane has had a flood! The Brisbane River that meanders through our city, swelled up and flooded low lying areas. Leaving many home owners and businesses with the most awful mess to clean up. Stinky mud and wet destroyed goods. If you want to read more about the situation here is the website www.qld.gov.au/floods There have been floods all over Queensland not just Brisbane, it is a very difficult situation.
One of the members of our food bloggers community Digella Emporium came up with the idea of asking people to bake and cook for all the SES workers and volunteers that were working tirelessly. Food bloggers and other members of our community have been arriving with food and it is distributed to the areas where the work is being done.
I joined this cause and thought the post could be about the Parmesan Basil Scones I baked. I also baked smartie cookies and choc chip cookies however this post is only about the scones.
The trouble with providing food for people working in mud and dirty water is it needs to be easy and quick to eat and so I thought these scones might do the trick. I ended up hand feeding a few people on site as that was easier than asking them to stop, clean their hands and then eat.
Parmesan and Basil Scones
1 cup white whole wheat flour
1 cup all purpose flour, unbleached
1 teaspoon of mustard powder
1 tablespoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/4 teaspoon pepper
1/4 cup of grated or shredded Parmesan cheese
1/4 cup of unsalted cold butter (1/2 stick), cut into pieces
2 tablespoons of chopped fresh basil (can su
2 eggs, beaten
1/2 cup of buttermilk
Olive oil for brushing the scone tops
Additional Parmesan cheese and black pepper for sprinkling on top of scones
Preheat the oven to 230 degrees.
Mix the flours, baking powder, baking soda, mustard powder, Parmesan cheese, salt and pepper in a bowl with a whisk. Cut in the cold butter with a pastry cutter or with your finger tips until the flour looks like course meal. toss in basil, stir once or twice to incorporate.
Beat the eggs with the buttermilk and add it to the flour mixture. Stir until just mixed and the dough pulls together. Place onto a well floured board and pat out a 1/2 inch to 3/4 inch thick. Shape the dough into a square to cut into square biscuits or a circle to cut wedges (like a pie or a classic scone)or triangles like I did mine.
Place the scones on a greased or parchment paper lined baking sheet. Brush with olive oil. Sprinkle with fresh ground black pepper and Parmesan cheese. Bake for 10 to 12 minutes until golden brown around the edges.
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