Parmesan and Basil Scones

"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."
photo by Kim D. photo by Kim D.
photo by Kim D.
photo by PalatablePastime photo by PalatablePastime
Ready In:
9 scones




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!
  4. Great scones! These are really light and have a very nice texture. The basil flavor really comes through! The parmesan flavor is slightly lost, however, so next time I think I will add a bit more of that. Were fairly quick and easy to make as well. Went nicely with soup, as you said (I had them with clam chowder). I will definitely make these again! Thanks for posting.


I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
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