PARMESAN SCONES

FOR THE SCONES:
2 3/4 cups unbleached pastry flour (or unbleached all-purpose flour)
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons kosher salt
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
1 stick plus 1 tablespoon (4 1/2 ounces total) unsalted butter, cut into 1/2- inch cubes and frozen for 30 minutes
1/2 cup (about 1 ounce) minced chives
1 cup creme fraiche or sour cream
FOR THE TOPPING:
2 tablespoons (1 ounce) unsalted butter, melted
2 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon fresh cracked black pepper

Adjust the oven rack to the upper position and preheat the oven to 400 degrees F.

TO MAKE THE SCONES:
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and cheese and process or mix on low to incorporate. Add the butter and pulse on and off a few times, or mix on low, until it's the consistency of a fine meal.

Transfer the mixture to a large bowl, toss in the chives and make a well in the center. Add the creme fraiche and, using one hand, draw in the dry ingredients, mixing until just combined. The mixture will be a bit dry and crumbly.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle slightly thicker than 1/2 inch. Using a 1 1/2-inch round cutter, cut out circles, cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together and cut out the remaining dough. Place the circles in groups of three, with the edges touching to form a clover shape, and place 1 inch apart on a parchment-lined baking sheet.

TO MAKE THE TOPPING:
Brush the tops of the scones with melted butter. Sprinkle with a pinch of the Parmesan and a few grindings of fresh black pepper.

Bake for 25 minutes, until firm to the touch and lightly browned.

Makes 16 scones
Adapted from source: Nancy Silverton's Pastries from the La Brea Bakery by Nancy Silverton