Chilli and Parmesan Scones
photo by Derf2440
- Ready In:
- 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.
Questions & Replies
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OH wow Sylvie, these are just outstanding in taste!! I tried something different, I made them bun sized and we used them for our Saturday night burger, just wonderful, the taste really complimented the burger!!The chillies and parmesan cheese were perfect together!! Just enough heat to be enjoyable and light as a feather. We will certainly be making these again, DH thought they should have at least 10 stars!! Sooo yummy, thanks for sharing such a good one!!
I have just made these this morning and they are beautiful !!! Crumbly on the outside, soft and fluffy on the inside mmmmmmmmmmm gorgeous. My kitchen smells beautiful from their aroma. When I added the wet ingredients the mixture seemed to be quite dry and I was tempted to add more milk or egg. I am pleased I didn't as they turned out perfectly. Just follow the recipe and you won't go wrong. I will add extra chilli next time because I love the bit of crunch it gives to the fluffy insides. Thank you. I will be making these A LOT !!! x x x
First the recipe was a tad confusing . The word "inches" is kinda hanging out there. Showing measurements in several ways. IMHO only one standard should be used. The scone was pretty good. It had just the right amount of burn but the Parmesan cheese just got lost. I will use another cheese next time (cheddar ?) I would also use more of it ....Thanks for the recipe. I have not given up yet
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Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.