Perfect for mini-sandwiches or paired with vegan chili or tomato soup, these petite croutons use a scone base which, if mastered, can rise into beautiful layers of buttery perfection.
Note: This recipe will yield 44 pieces when cut into 1½in squares (if rolled to 1/6in thick). Unbaked squares can be frozen, but will need to be baked from frozen - oven times may vary.
Ingredients
3 cups all-purpose flour
5 tsp baking powder
1/2 tsp salt
3/4 cup butter, cold and in squares
1/4 cup minced cheddar cheese (large grate will work, too)
1 tsp dried rosemary, gently ground
1 tsp dried parsley
Black pepper and garlic powder to taste
1 egg, beaten
1 cup milk (2% or homogenized is best)
How-To
Prepare a scone pan (cast iron divided into 8 triangles) or a baking sheet lined with parchment, and place off to side.
In a large bowl, combine dry ingredients. Add butter and cut into mixture until it looks like coarse meal. Cut in cheese, ensuring that all pieces are coated with flour mixture.
Create a well in the center (pushing ingredients to sides of bowl), and add milk and egg.
Combine until moistened, but still with floury bits. Leave in bowl and refrigerate for 1 hour.
Preheat oven to 400F, and remove dough from refrigerator.
Turn out onto lightly floured surface, knead carefully for 1 minute until combined. Be careful not to overwork and ruin the buttery layers.
Form into large ball and roll into 1/6in thick rectangle. Using a sharp knife, cut into 1½in squares, placing pieces immediately onto pan with parchment. Roll and re-cut if needed.
Bake for two sets of 7 minutes, rotating pan once. Croutons should look blonde, yet golden, but not brown.
Remove from oven and cool on rack. Enjoy!
