Parmesan and Basil Scones
At a Glance
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 9.00 scones
Categories
- Bread
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 9. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Parmesan and Basil Scones brings together 225 g self rising flour, 55 g butter, 25 g fresh grated parmesan cheese in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 9 servings.
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Equipment
Oven, large bowl, baking sheet, rolling pin
Ingredients
- 225 g self rising flour
- 55 g butter
- 25 g fresh grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon mustard powder
- 1 1/2 teaspoons dried basil
- 120 ml milk, plus extra as needed
Instructions
Pre-heat oven to 190°C.
In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
Make three equal horizontal, then vertical cuts resulting in 9 scones.
Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.
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