I've been meaning to make savory scones for a while, but for one reason or another haven't gotten my act together.
Then, a few months ago, I pinned a recipe for Cheddar, Parmesan, and Cracked Pepper Scones on my Cooking Inspirations Pinterest Board.
The recipe came from Pinch My Salt, a great blog by Nicole. I met Nicole while on a media trip for POM Wonderful. Nicole has the most gorgeous hair I've ever seen, is incredibly friendly, and has a beautiful blog. We've kept in touch since the POM weekend, and I was 100 percent confident her recipe would not disappoint.
This past weekend, my friend Melissa, who writes a very funny blog called Love Hurts. Bacon Heals, came over for a cooking get together. We decided to make Nicole's scones and come up with a recipe for chickpea soup. I'll share the recipe for the soup on Wednesday, so please come back to check it out.
Since I followed Nicole's recipe for scones almost 100 percent, I'm not going to copy it here. Go check it out on her blog.
Here's what you do: First, mix cake flour, all-purpose flour, baking powder, baking soda, salt, pepper, and ground mustard. Then, work in cold pieces of butter. Add shredded cheddar and Parmesan.
In a separate bowl, mix together buttermilk, egg, and sriracha. Pour the wet mixture into the dry and combine.
You then brush each scone with a combination of melted butter and smoked paprika, and sprinkle each with Parmesan.
The scones bake in a 425 degree oven for about 15 minutes until they are golden brown. Here's what you get.
You guys!!! This was an awesome recipe: very easy to put together, and the results were delicious. These scones were light, cheesy and so pretty. They were a great accompaniment to the soup.
Thanks Nicole for the recipe, and thank you Melissa for a cooking date!