Recipe - Fresh Herb-Olive Oil Scones

2 cup Flour
1 tablespoon Double acting baking powder
One fourth cup Grated fresh parmesan or
aged gouda cheese
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
One half cup Buttermilk
1/3 cup Olive oil
1 lg Egg
2 teaspoon Lemon juice
1 Clove (small) garlic; minced
10 Chives; about, snipped into
1/2" lengths
1 tablespoon Chopped fresh basil leaves

From: Gravity Girl gravity@PEAK.ORG

Date: 22 Aug 1995 14:40:19 0500
These are from a book called Biscuits and Scones by Elizabeth Alston,
available at any typical public library. However, there is a slight
variation to her recipe contained herein (not exactly same as hers).

BTW, I have found her book to vary from recipe to recipe. These are
delicious and easy, while some others have been impossible disasters.

Heat oven to 375 F. Mix flour, baking powder, cheese, salt & pepper in one
bowl. In another, whisk together buttermilk, oil, egg, lemon juice,
garlic, chives and basil until well blended. Scrape herb mixture into
flour. Stir with a spoon until a soft dough forms. Give 1015 kneads on a
lightly floured surface. Gather into a ball and cut in half. Place both
halves on a cookie sheet and roll and pat each into an 8" round. Cut each
circle into 8 wedges (cut almost all the way through dough, but not quite
~ basically, you're scoring deeply) Bake 1520 mins until lightly browned.

Author says to cool on wire rack for 5 mins and cool at least 20 more mins
before eating. We ate them *immediately* and they were delicious. The
whole thing took about 30 mins to the table, and everyone loved them. I
have had requests for this recipe since. They are even better the next day,
when the flavors have blended. Author's version calls for an additional
teaspoon of chopped fresh herbs marjoram, thyme, or oregano. However,
they were perfect as above. Add what you like, but she says mint is yucky,
as are woody herbs, such as rosemary.

NOTE: Be extra careful measuring salt the cheese makes these a sort of
salty treat already.

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