Prep 20 mins
Cook 13 mins
These are a great alternative to serving regular bread with dinner.
- 473.18 ml flour
- 14.79 ml baking powder
- 2.46 ml salt
- 78.07 ml freshly grated parmesan cheese, plus more for garnish
- 118.29 ml butter, cut into cubes and softened
- 29.58 ml melted butter
- 1 large egg, beaten
- 118.29 ml whole milk
- 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.
Disappointing. They're more like biscuits than scones.
My scones were not as pretty as the posted photos but they sure did taste good. Very light, tender and flaky! The dough was not wet like the instructions said it would be so I think I over kneaded or added to much flour to the board. Didnt have whole milk so I substituted heavy cream. A nice change from bread!
Delightful! Light and flavorful, easy to put together. Thanks for sharing!