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Friday, February 13, 2009

Paremesan Scones

1 tbsp olive oil
1 medium yellow onion, chopped
1/8 tsp black pepper
1 cup shredded parmesan cheese
2 cups biscuit baking mix
1 large egg
1/3 cup plus 1 tbsp heavy cream

Heat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray. In small skillet, over medium high heat, heat oil. Add onion; sauté 5 minutes or until translucent. Remove from heat; add black pepper. Set aside 1 tbsp Parmesan cheese for top. Place remaining Parmesan in large bowl with biscuit baking mix. In small bowl, with fork, beat egg with 1/3 cup heavy cream until blended. Stir onion and egg mixtures into dry mixture until soft dough forms. Knead 10 times; shape into a ball. Place on prepared baking sheet, pat into 8 inch round. Cut into 8 wedges but do not separate. Brush top with remaining 1 tbsp heavy cream; sprinkle with reserved Parmesan cheese. Bake at 400 degrees for 15 minutes or until golden. Cut through wedges; separate. Serve warm or at room temperature.