1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 scones 53g Recipe makes 9 scones) |
||
| Calories 174 | ||
| Calories from Fat 58 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 4.0g | 19% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 580mg | 24% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 24.0g | 8% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.1g | ||
| Protein 4.7g | 9% | |
people who like this recipe also like:
By: ~Bekah~
By: Dreamgoddess
By: Luby Luby Luby
By: KelBel
Microwave Poached Egg on Toast
By: Trisha W
Ingredients
- 225 g self rising flour
- 55 g butter
- 25 g fresh grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon mustard powder
- 1 1/2 teaspoons dried basil
- 120 ml milk, plus extra as needed
Directions
1
Pre-heat oven to 190°C.2
In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.3
Add the cheese, salt, baking soda, mustard powder and basil, mixing well.4
Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.5
This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.6
Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).7
Make three equal horizontal, then vertical cuts resulting in 9 scones.8
Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Parmesan and Basil Scones recipes
Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: PaulaG
On Nov 7, 2004
I followed Sharon123's instructions for her scone recipe and mixed these in the food processor. It worked great. I did increase the parmesan cheese slightly. Served these as a first course with Chef Dudo's 25-clove Garlic Soup. Everyone enjoyed.
From: ladypit
On Sep 20, 2004
Great texture and nice flavor. Though, unlike Sue I could taste the parmesean but not the basil flavor! They would be nice with soup. And I agree, very easy to make. Thanks!
From: Sue L
On Aug 26, 2004
Great scones! These are really light and have a very nice texture. The basil flavor really comes through! The parmesan flavor is slightly lost, however, so next time I think I will add a bit more of that. Were fairly quick and easy to make as well. Went nicely with soup, as you said (I had them with clam chowder). I will definitely make these again! Thanks for posting.
From: Kim D.
On Sep 8, 2007
Made for the 123 Tag Game. These are delicious! I followed the directions exactly, except that I didn't have self-rising flour. That was no problem, I just added 1 1/4 teaspoon of baking powder to my all-purpose flour and it worked perfectly. The texture of the scones are perfect... soft and tender. I did add just a small sprinkling of fresh Parmesan cheese to each scone before baking. I'll be serving these tonight with soup. Thank you FlemishMinx for posting and I'm really sorry it took so long to leave a review!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved