Cheese and Parsley Scones

The Cheese and Parsley Scones Recipe Basic scone mix is easily adapted for a tasty savory variation.

oil, for greasing
1 3⁄4 cups all-purpose flour, sifted,
plus extra for dusting
1 tsp baking powder
pinch of salt
4 tbsp unsalted butter, chilled and cubed
1 tsp dried parsley
1 tsp black peppercorns, crushed
2oz (50g) aged Cheddar cheese, grated
½ cup milk

1 Preheat the oven to 425‹F (220‹C). Lightly oil a medium-sized baking sheet. In a large bowl, mix together the flour, baking powder, and salt. Add the butter and, using your fingertips, rub it in until the mixture resembles fine bread crumbs.

2 Stir in the parsley, peppercorns, and half the cheese, then add enough milk to bind and make the dough come together (reserve the rest for brushing on the top of the scones). Mix into a soft dough.

3 Roll out the dough on a lightly floured board to a thickness of about 3.4in (2cm). Using your chosen pastry cutter, cut out rounds. Set them on the prepared baking sheet, brush with the remaining milk, and sprinkle with the remaining cheese.

4 Bake on the top rack of the oven for 8.10 minutes until golden. 

5 Leave on the baking sheet for a couple of minutes to cool a little, then either serve warm or cool completely on a wire rack.

Cheese and Parsley Scones
Cheese and Parsley Scones
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