Parmesan Cheese Scone Recipe

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This amazing, savoury, cheesy scones might recognised as a rich version of cheddar biscuits. You don’t really have to care what it call them as long as you make them for someone special.

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Ingredients 

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  • 250 g Cake Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 30 g Unsalted Butter
  • 30 g Parmesan Cheese ( Shredded )
  • 150 ml Fresh Milk
  • 15 ml Lemon Juice
  • 1 stalk Rosemary ( Optional )

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Preparation 

1. Mix 150 ml milk with 1 tbsp lemon juice, set for 5 minutes.

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2. In a large mixing bowl, combine plain flour and baking soda. Sift before use, add sea salt and stir to combine.

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3. Take butter from refrigerator. Cut into cubes, use fingertips rub the butter cubes into the flour until the mixture looks like a bit like coarse crumbs and the larger pieces of butter are about the size of peas.

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4. Preheat oven to 180ºC.

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5. Add the shredded cheeses to the flour mixture and stirred in before the milk is added.

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6. Use a rubber or wooden spatula. Mix until all the flour has been incorporated and the dough gathers together into a big shaggy ball. Knead it a couple times to bring it all together, but don’t worry about the dough being completely smooth.  The key is to work the dough as little as possible.

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7. On the baking sheet, divide the dough in half. Shape into circles, about 3 cm thick. Cut each circle into 8 equal pieces. Bake the scones at 170ºC for about 15 ~ 20 minutes or until the edges have turned golden brown.  Move them to a wire rack to cool for a few minutes before eating.  Serve warm or at room temperature.

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8 thoughts on “Parmesan Cheese Scone Recipe

  • Wednesday March 1st, 2017 at 09:55 PM
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    我用了全牛油,为什么烤的时候牛油溶化成液体的?

    Reply
    • Wednesday March 1st, 2017 at 11:27 PM
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      你的意思是把起司全換成牛油?

      Reply
  • Tuesday October 4th, 2016 at 08:53 PM
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    請問如果用自發粉代替低筋粉,是否不用加小蘇粉呢?候覆。
    謝謝你!

    Reply
    • Tuesday October 4th, 2016 at 09:18 PM
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      自發粉是一般是中筋麵粉 + 泡打粉
      而且泡打粉不知加了多少
      泡打粉會增加身體的負擔
      肥丁不建議用

      Reply
  • Friday December 12th, 2014 at 10:53 PM
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    我沒做過甜味的,如要大幅改動材料,要自己嘗試了 ~

    Reply
  • Sunday November 2nd, 2014 at 07:28 PM
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    你的食譜當中,第一次就做了這個,家裡沒有parmesan chesse , 用了全牛油!真的比麵包省時,很有風味!可能我烤過头,比較脆了点、硬了点!下次再試!謝謝啊~

    Reply
  • Saturday September 13th, 2014 at 06:48 PM
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    请问可以加糖做甜味的司康吗?加多少呢?
    如果这个食谱只用牛油不用芝士可以吗?
    谢谢你!

    Reply
    • Saturday September 13th, 2014 at 10:13 PM
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      甜司康是微糖的,10 ~20 g 足夠
      可以全部使用牛油

      Reply

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