Mini Parmesan Scones
|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
Serving size: Complete recipe
Calories 1396 Calories from Fat 412
% Daily Value*
Total Fat 47 g72%
Saturated Fat 28.4 g142%
Trans Fat 0 g
Cholesterol 130.7 mg43.6%
Sodium 4328.2 mg180.3%
Total Carbohydrates 192 g64%
Dietary Fiber 9.8 g39.1%
Sugars 6.5 g
Protein 54 g107.4%
Vitamin A 26.8% Vitamin C 5.8%
Calcium 132.3% Iron 52.9%
*Based on a 2000 Calorie diet