Mushroom & Parmesan Scones
1/2 cup plus 1 tablespoon cold unsalted butter, divided
3 cups sliced mushrooms
1/2 teaspoon kosher salt, divided
3 1/4 cups all-purpose flour
3 tsp baking powder
3/4 cup finely grated Parmesan cheese
¾ cup plus 2 tablespoons [7 ounces] whole milk
1 large egg, beaten
A sprig of fresh herbs added to the mushrooms while cooking
OR a pinch dried herbs of choice in the dry ingredients*
A pinch of garlic powder in the dry ingredients*
- Preheat your oven to 350 degrees. Grab a small to medium sheet pan and line with parchment or spray with oil spray.
- In a medium to large skillet on medium heat, add one tablespoon of butter. Once melted, add the mushrooms and ¼ teaspoon of kosher salt. Turn the heat to medium-low and cook for 10 minutes. You’re looking for the mushrooms to become tender and for most of the liquid the mushrooms let off to cook down.
- While the mushrooms are cooking, combine the flour, baking powder and remaining kosher salt in a medium bowl. *If you’re using the dried herbs and/or garlic powder, add it at this point. Stir together.
- Using the large holes on a grater, grate the ½ cup of butter into the flour mixture. Use a fork to lightly combine the butter into the flour mixture. Stir in the parmesan cheese and cooked mushrooms.
- Add the whole milk to the bowl and using a pastry cutter, fork or gentle spatula motions, combine the milk with the batter. The dough may seem a bit dry - don’t despair. The next step should help.
- Dump the combined dough onto a floured surface and gently knead and fold the dough together - maximum of 3 to 6 “passes” of kneading and/or folding. You want to work with it just enough so that the dough comes together, taking in all the flour crumbles and ingredients. If this does not happen, add a sprinkle of milk at a time to help hydrate the dough.
- Pat the dough into a square or round shape and cut into 8 pieces - if your dough is in a round, cut into wedges. If you dough is in a square or rectangle, cut into squares. Put the pieces on the prepared pan and brush the tops with the beaten egg.
- Bake for 25-45 minutes, until the tops of the scones are golden brown and the interior is cooked through. If you have trouble telling how done the scones are, I recommend sacrificing one and slicing into it halfway through. Once the scones are baked through, transfer to a wire rack to cool. These are best served warm and the same day they’re baked.
*If you want to work ahead, take the scones all the way to step seven and freeze. Brush with egg wash and bake from frozen.