Ingredients for Parmesan And Basil Scones
- Self Rising Flour
- 50g cold unsalted butter
- Parmesan Cheese
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp dry mustard powder
- Dried Basil
- 120-180ml milk (start with 120ml and add more as needed)
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How to Make Parmesan And Basil Scones
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a large bowl, cut 50g cold unsalted butter into 250g all-purpose flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in 100g grated Parmesan cheese, 1 tsp salt, 1/2 tsp baking soda, 1/4 tsp dry mustard powder, and 2 tbsp chopped fresh basil. Mix well.
- Gradually add 120ml milk, mixing gently until a soft dough forms. Add more milk (up to an additional 60ml) as needed to bring the dough together into a ball.
- Gently turn the dough out onto a lightly floured surface. Roll into a 1.5cm thick square.
- Using a sharp knife or pizza cutter, cut the dough into nine equal scones (three horizontal and three vertical cuts).
- Place the scones onto the prepared baking sheet, leaving a little space between each.
- Bake for 12-15 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
19g
Carbs
8g
