Parmesan Scones

             Parmesan Scones

Yield approx. 12 scones
Prep time; 20 minutes
Bake: 14 minutes

2 cups cake flour
1 tablespoon Green Tea Orangerie
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup grated Parmesan cheese, divided
1/2 cup unsalted butter, diced and softened
1/2 cup heavy whipping cream
1 large egg, lightly beaten
2 tablespoons olive oil
1 recipe Summer Lettuce Pesto (recipe
   follows)

1. Preheat oven to 400 degrees
2. Line baking sheet with parchment paper.
    Set aside.
3. In a medium bowl, combine flour, Green
    Tea Orangerie, baking powder, salt,
    pepper, and 1/3 cup cheese, whisking to
    combine.  Add butter.  Using a pastry
    blender, cut butter into flour mixture until
    mixture is crumbly.  Set aside.
4. In a small bowl, combine cream and egg,
    whisking well.  Gradually add cream mixture
    to flour mixture, mixing gently with a fork
    until all ingredients are combined and a soft
    dough forms.
5. On a lightly floured surface, roll dough to
    1/2 inch thickness.  Using a 2-inch oval cutter,
    cut as many scones as possible, rerolling scraps
    only once.  Place scones 2 inches apart on
    prepared baking sheet.  Using a pastry brush,
    lightly coat scones with olive oil.  Sprinkle scones
    with remaining 1/3 cup cheese.
6. Bake until cheese is light golden brown, 12 to 14
    minutes.  Serve immediately, or cool on wire racks.
7. Serve with Summer Lettuce Pesto, if desired.