we often make a big batch of these scones and freeze them as they always seem to come in handy when I am hungry and need something quick. They are cheesy, salty and delicious. They make a great mini sandwich; they are divine with a big bowl of soup and also just plain good on their own. So, if things are getting on top of you this month, take some time out and make a batch of these scones for the freezer. You’ll thank me, when you get case of the cranks and need a quick snack someday.
- 6 oz of plain flour
- 2 teaspoons of baking powder
- pinch of salt
- 2 pinches of cayenne pepper
- 1 oz of butter, cubed
- 2 teaspoons of freshly chopped chives / basil /thyme
- 3 oz of finely grated Parmesan
- 1 egg, beaten
- 3 tablespoons of milk
- Sieve the flour and baking powder into a large bowl. Add the salt and cayenne pepper. Then, add the butter, and rub the butter into the flour mixture until it resembles breadcrumbs. Add most of the grated cheese (save about a tablespoon for the top of the scones) and the chives/basil/thyme. In my case, I used chives. Mix together with a spoon.
Combine the beaten egg and milk with a fork in a jug. Add just enough of the egg and milk for the mixture to come together into a dough. You may not need all the egg and milk at this point, but do save it for glazing.
- Next roll out the dough on a floured surface until it about 2 cm ( 3/4 of an inch thick). Cut out the mini scones using a 2 inch (5 cm) cutter. Place the scones on the prepared baking sheet and brush the tops of the scones with the leftover milk and egg mix. If you haven’t enough of this egg wash left, just add a touch more milk. Sprinkle the remaining grated cheese on top of the scones and place them on the middle shelf of the oven. Leave to cook for 10-15 minutes, until the bottoms are just brown and the tops are nicely risen. Remove from the oven and place the scones on a wire rack to cool. These scones are delicious served warm with some creamy butter.