Chilli and Parmesan Scones |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney. Ingredients:
10 1/2 ounces self-raising flour |
1 3/4 ounces butter |
2 teaspoons baking powder |
3 1/2 ounces parmesan cheese, grated |
1/2 teaspoon salt |
3 green chilies, finely chopped and deseeded |
2 medium eggs |
4 tablespoons milk |
Directions:
1. Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
2. Add 2/3 of the cheese, the chillies and salt and mix inches.
3. In a separate bowl beat the eggs with the milk.
4. Pour egg mixture into flour mixture.
5. Stir with a palette knife until you have a smooth dough.
6. 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.
7. Using a scone cutter or a glass cut out 5 cm cirles.
8. Repeat rolling and cutting the dough until it's all used up.
9. Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
10. Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.
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