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