CHILLI AND PARMESAN SCONES
A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney.
Provided by -Sylvie-
Categories Scones
Time 30m
Yield 15 scones
Number Of Ingredients 8
Steps:
- Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
- Add 2/3 of the cheese, the chillies and salt and mix inches.
- In a separate bowl beat the eggs with the milk.
- Pour egg mixture into flour mixture.
- Stir with a palette knife until you have a smooth dough.
- On a lightly floured surface roll out dough so it is about 2cm thick, try handeling the dough as little as possible, don't kneed and twist it.
- Using a scone cutter or a glass cut out 5 cm cirles.
- Repeat rolling and cutting the dough until it's all used up.
- Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
- Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.
Nutrition Facts : Calories 137.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 38.3, Sodium 509, Carbohydrate 16.2, Fiber 0.7, Sugar 0.6, Protein 5.6
PAULA DEEN'S PARMESAN SCONES
Make and share this Paula Deen's Parmesan Scones recipe from Food.com.
Provided by CookingONTheSide
Categories Scones
Time 33m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
- Add cubed butter to dry mixture.
- Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
- Transfer to a medium mixing bowl.
- Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
- Mix gently with a fork until dough sticks together; it will be rather wet.
- Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
- Dough will still be moist, pat out to a circle that is half an inch thick.
- Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
- Bake 11-13 minutes, until golden brown.
- Serve warm with butter.
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