Margherita Scones

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6 scones Medium
Total: Active:
1 Rating 

Ingredients (11)

For the Basil-Infused Butter:

  • 65 grams (4 tablespoons and 2 teaspoons) unsalted butter

  • 50 grams (4 cups, loosely packed, from about 1 large bunch) fresh basil leaves

For the Dough:

  • 120 grams (3⁄4 cups and 2 tablespoons) white flour, plus additional for the work surface
  • 7 grams (1 1⁄2 tsp) baking powder

  • 1 gram (generous 1⁄8 teaspoon) fine sea salt

  • 30 grams (2 1⁄2 tablespoons) granulated sugar

  • 45 grams (3 1⁄2 tablespoons) cold crème fraîche

  • 80 grams (1⁄4 cup and 1 1⁄2 tablespoons) cold heavy cream, plus additional for brushing the top of the scones
  • 35 grams (3⁄4 cup and 2 tablespoons) sun-dried tomatoes, preferably not oil packed, cut into 1⁄4-inch (6 millimeter) strips
  • 15 grams (1 1⁄2 tablespoons) Parmigiano-Reggiano cheese, grated
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Nutritional Information
  • Calories288
  • Fat18.71g
  • Saturated fat7.66g
  • Trans fat0.41g
  • Carbs26.54g
  • Fiber1.04g
  • Sugar5.3g
  • Protein4.1g
  • Cholesterol34.94mg
  • Sodium175.95mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Margherita Scones

Hold the clotted cream and jam, for these scones are receiving the Neapolitan treatment. Bathed in buttermilk, the scones will emerge redolent with basil-infused butter, tarted up by sun-dried tomatoes, and a dash of Parmigiano-Reggiano cheese.

Often used to describe pizza with basil, mozzarella, and tomatoes, Margherita got its name in 1889, when Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita” using those three ingredients to represent the colors on the Italian flag to honour the Queen consort of Italy, Margherita of Savoy.

Love scones savory and sweet? You can also try these recipes: Lime-Pineapple Scones, Ham and Cheese Scones, and Metropolitan Granola Scones.

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For the Basil-Infused Butter:
  1. 1Set a small, fine-mesh strainer over a small storage container. Melt the butter in a small saucepan over medium-low heat until the solids and the fat separate, but the butter isn’t bubbling yet; the ideal temperature is about 150°F (65°C). Decrease the heat to low. Stir in the basil, pushing it down to submerge it in the butter, and cook, stirring continuously, for about 45 seconds, until the basil turns dark green. Strain the butter, pressing on the leaves to extract as much butter and flavor from them as possible. Cover the container and refrigerate for 10 minutes.
  2. 2Stir the butter with a fork, bringing the solids and the fat back together if they’ve separated, then return to the refrigerator. Repeat this process, stirring and refrigerating the butter two more times, then chill until the butter is solidified, about one hour longer.
  3. 3Cut the butter into 1⁄4-inch (6 millimeter) pieces, then put the pieces in the container and refrigerate until firm again. You will need 35 grams (2 1⁄2 tablespoons) of the infused butter for this recipe; reserve the remainder for another use.

For the Dough:

  1. 1Position a rack in the upper third of the oven, then preheat the oven to 400°F (205°C). Line a half sheet pan with a silicone baking mat or parchment paper. Dust the work surface with flour.
  2. 2Stir together the flour, baking powder, and salt in a small bowl.
  3. 3Put the sugar in a large bowl, add the 35 grams (2 1⁄2 tablespoons) of infused butter, and toss to coat. Using the rounded edge of a plastic bowl scraper, chop the butter into smaller pieces while continuing to coat the pieces in the sugar. Add the flour mixture and, still using a chopping motion, mix until the ingredients are evenly distributed but the texture is still fairly chunky.
  4. 4Pour in the crème fraîche and heavy cream and, still using a chopping motion, mix until almost completely incorporated. Fold in the sun-dried tomatoes and Parmigiano-Reggiano. This may seem like a small amount of dough, but it’s enough.
  5. 5Empty the scone batter onto a floured surface. Bring together then flatten with a plastic scraper. Cut the dough in half and place one half on top of the other. Next, cut one-third of the dough and place it on the top of the remaining dough, in the middle. Cut the remaining third and place it on top of the two layers. Flatten the dough and repeat two more times. The last time, press the dough into a 3-by-8-inch (8-by-20-centimeter) rectangle about 1 inch (2.5 centimeters) thick.
  6. 6Using a bench scraper, cut the dough into six equal rectangles. Turn each rectangle on its side
 so that what was a cut surface is now the top, and gently press each just enough to create an oval
shape. Transfer the scones to the lined pan, with the long dimension running the length of the pan and checkerboarding them in two rows of two, and two rows of single pieces. Brush the tops with buttermilk.
  7. 7Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 13 minutes.
  8. 8The scones are best if eaten within one hour of baking, but once completely cooled, they can be stored (uncut) in a paper bag or cardboard box for up to
 24 hours.
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