Mini Parmesan Scones

This was my first scone recipe and I have loved it ever since my mom taught me how to make it. It has a light cheese flavor which added to for you cheese lovers! It kind of reminds me of fast food biscuits, but with cheese and without the genetic engineering.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

Step: 2

In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt and cheese. Make a well in the center of the flour mixture and add the butter, milk and water; stir gently to combine. Add water in small amounts until dough pulls together.

Step: 3

Knead dough on a lightly floured surface until smooth and press out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter. Place rounds on prepared tray and sprinkle lightly with cayenne pepper.

Step: 4

Bake in preheated oven for 10 to 12 minutes. Handle scones gently until complete cool.

Per Serving: 110 calories; protein 3.7g; carbohydrates 16.1g; fat 3.3g; cholesterol 8.8mg; sodium 624mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.