Mushroom & Parmesan Scones

April 22, 2019

Mushroom & Parmesan Scones
Recipe by Local Roots recipe contributor, Emily Hanhan@nomnivorous

Ingredients

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
Optional additions:
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*

Directions

  1. Preheat your oven to 350 degrees. Grab a small to medium sheet pan and line with parchment or spray with oil spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 
  8. 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.