Prep 15 mins
Cook 15 mins
These savory scones make a satisfying accompaniment to soups, or to any meal when you want something a bit more special than an ordinary dinner roll. They are simple to prepare, the recipe can easily be doubled, and they freeze well.
- 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
- 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.
Made for the 123 Tag Game. These are delicious! I followed the directions exactly, except that I didn't have self-rising flour. That was no problem, I just added 1 1/4 teaspoon of baking powder to my all-purpose flour and it worked perfectly. The texture of the scones are perfect... soft and tender. I did add just a small sprinkling of fresh Parmesan cheese to each scone before baking. I'll be serving these tonight with soup. Thank you FlemishMinx for posting and I'm really sorry it took so long to leave a review!
I followed Sharon123's instructions for her scone recipe and mixed these in the food processor. It worked great. I did increase the parmesan cheese slightly. Served these as a first course with Chef Dudo's 25-clove Garlic Soup. Everyone enjoyed.
Great texture and nice flavor. Though, unlike Sue I could taste the parmesean but not the basil flavor! They would be nice with soup. And I agree, very easy to make. Thanks!