Savory scones featuring truffle oil, herbs, and Parmesan. Golden, fluffy, and perfect for brunch or appetizers.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 2/3 cup whole milk, cold
06 - 1/2 cup sour cream or Greek yogurt
07 - 1 large egg
08 - 3 tablespoons truffle oil (white or black)
→ Flavor Additions
09 - 2 tablespoons finely chopped fresh chives or parsley
10 - 1/2 cup grated Parmesan cheese (optional)
→ For Finishing
11 - Extra truffle oil, for brushing
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt until evenly distributed.
03 - In a separate bowl, whisk whole milk, sour cream or Greek yogurt, egg, and truffle oil until smooth and homogenous.
04 - Add wet ingredients to dry ingredients and stir gently until just incorporated—avoid overmixing.
05 - Fold in chopped chives or parsley and Parmesan cheese, if desired.
06 - Using two spoons or an ice cream scoop, drop 8 mounds of dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
07 - Transfer to oven and bake for 10 to 12 minutes, until scones are golden brown and puffed.
08 - Remove scones from oven and immediately brush tops with extra truffle oil. Serve warm.
