Tuesday 23 June 2009

Parmesan and basil scones

Yummy teatime snack

These little gems are easy to fling together if you have someone popping round for a cup of tea. They taste amazing straight out of the oven when they are hot and buttery, but are also super served cold with a heap of jam or a wedge of cheese. This recipe will make 6 - 8 scones, so if you're expecting guests I'd double the quantities as these will disappear fast.


8 oz self-raising flour
Pinch salt
2 oz cold butter
2 oz parmesan, grated
10 - 12 fresh basil leaves, chopped
Approx 140 ml milk


Put flour, salt and butter into a food processor and pulse until the mixture looks like coarse breadcrumbs. Using really cold butter keeps the scones flaky and light.

Add in the parmesan and basil, and enough of the milk to bind the mixture into a soft dough.

Lightly flour a surface and knead the dough gently. Roll or pat out to 3/4 inch thickness. Cut out scones with a floured cutter (the one I used was about 2 inches, but any size will do).

Place scones on a greased baking tray and brush the tops with milk. Bake in the oven for 10 minutes at 190 degrees celcius until raised and golden brown.


  1. Wow. Once again, I'll have to try this. Just looking at the recipe is making my mouth water. Nom nom.