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Mini Parmesan Scones

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  Butter 2 Tablespoon
  Milk/Buttermilk 1⁄2 Cup (8 tbs)
  Self rising flour 2 Cup (32 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Crushed red pepper flakes 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Ground cayenne pepper To Taste

Preheat oven in Convection Bake to 375°F (*350°F).
Melt butter and combine with milk.
Combine flour, cheese and pepper flakes.
Make a well in center of flour mixture and add butter mixture. Mix well. Add water, a little at a time, until dough pulls together. Knead dough on lightly floured surface until smooth.
Divide dough into 2 balls. Press each ball into a circle 3/4-inch thick. Cut each circle into 8 wedges and place wedges apart on lightly greased aluminum baking sheet. Sprinkle with ground cayenne pepper if desired.
Convection Bake for 10 to 15 minutes or until lightly browned

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Mini Parmesan Scones Recipe