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.
For the Dough:
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...