I’m sharing the recipe for the Parmesan cheese mini scones from the book Scones and Biscuits by Morioka Ari. I have made it many times and received lots of good feedback.
For 10 small scones
All purpose flour 220g
Baking powder 3 tea spoon
Sugar 30g
Coase salt 1/4 tea spoon
Parmesan cheese 60g
Butter (cold) 100g
Egg 1 piece (50g)
Milk 30g
Total 490g
Parmesan cheese for deco
1. In a bowl, sift in the flour, baking powder, sugar, and salt. Cut the butter into small pieces. Add the flour and butter and mix them together with your fingers.
2. Mix eggs and milk, add 1, and mix until it forms a dough.
3. On a cutting board, fold the dough several times till the surface becomes smooth.
4. Roll the dough to 2cm thickness and cut with the mold.
5. Brush with milk and sprinkle the parmesan cheese on top.
6. Bake at 350F for about 18 minutes.
I like to make mini ones because they are easier to eat. Feel free to make them the size you want. To make your favorite flavors, substitute parmesan cheese with cheddar, raisins, chocolate chips, olives, blueberries, etc. The ideas are infinite.
All purpose flour 220g
Baking powder 3 tea spoon
Sugar 30g
Coase salt 1/4 tea spoon
Parmesan cheese 60g
Butter (cold) 100g
Egg 1 piece (50g)
Milk 30g
Total 490g
Parmesan cheese for deco
1. In a bowl, sift in the flour, baking powder, sugar, and salt. Cut the butter into small pieces. Add the flour and butter and mix them together with your fingers.
2. Mix eggs and milk, add 1, and mix until it forms a dough.
3. On a cutting board, fold the dough several times till the surface becomes smooth.
4. Roll the dough to 2cm thickness and cut with the mold.
5. Brush with milk and sprinkle the parmesan cheese on top.
6. Bake at 350F for about 18 minutes.
I like to make mini ones because they are easier to eat. Feel free to make them the size you want. To make your favorite flavors, substitute parmesan cheese with cheddar, raisins, chocolate chips, olives, blueberries, etc. The ideas are infinite.
