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Cheese scones
Preparation : 10 min
Cooking : 15 min
Total time : 35 min Rest : 10 min
Equipment
Baking sheet
8 pieces
375 g plain flour
23 g baking powder
3 g salt
60 g unsalted butter
115 ml buttermilk
1 egg
1 egg yolk
75 g grated parmesan
45 g mixed herbs (dill, parsley, basil)
1 beaten egg
Associated products
RECIPE STEPS
1Preheat the oven to 200ºC. Grease a baking sheet or line with parchment paper.
2Place the flour, baking powder, salt, grated parmesan, and herbs into the bowl of the food processor. Blitz everything together to finely chop up the herbs and mix the dry ingredients together.
- 375 g plain flour
- 23 g baking powder
- 3 g salt
- 75 g grated parmesan
- 45 g mixed herbs (dill, parsley, basil)
3Add the butter to the bowl and continue to pulse the mixture to rub the butter into the dry ingredient until it resembles dry breadcrumbs.
- 60 g unsalted butter
4Add the buttermilk, egg and egg yolk and continue to pulse bit by bit until the mixture just starts to form a rough dough.
- 115 ml buttermilk
- 1 egg
- 1 egg yolk
5Turn out the dough and continue to mix by hand to a soft smooth dough.
6Place the dough on a lightly floured work surface and roll to approximately 1 inch thick. Cut into circles using a 5cm cutter and place on the baking sheet.
7Brush the tops with a little beaten egg, leave to rest for 10 minutes while the baking powder activates.
- 1 beaten egg
8Brush the tops again with egg wash and bake in the oven for approximately 10-15 minutes or until they are well risen and golden. Cool on a wire rack.
9Serve with some herby cream cheese and smoked trout for a delicious combination.
Alex Brady
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