Parmesan and Sage Scones
Another example of cheese and sage working brilliantly together. These scones are perfect for afternoon tea. Top with a little shaved ham and a dollop of chutney for a delectable savoury snack or light lunch.
Recipe Tester Feedback: “A nice savoury scone that is delicious served warm with some butter and a cup of tea." - Renee
Contains: Gluten / Dairy / Egg
Preparation Time 5 minutes
Cooking Time 15 minutes
Can be frozen
You will need:
2 small bowls
- Parmesan cheese - 50g
- plain flour - 300g, plus extra for dusting
- baking powder - 1 tsp
- salt - pinch
- butter - 60g
- dried sage - 2 tsp, ground
- fresh chives - 2 tsp, chopped
- mustard powder - 1 tsp
- milk - 200g
- egg - 1, lightly beaten
- Serving options:
- ham - shaved
- tomato chutney
- Preheat the oven to 220C. Line a baking tray with baking paper.
- Add the Parmesan cheese (50g) into the bowl. Grate Speed 9 / 10 seconds. Set half aside, keeping half in the mixer bowl.
- Add the plain flour (300g), baking powder (1 tsp), salt (pinch) and butter (60g) to the bowl. Mix Speed 9 / 3 seconds.
- Add the ground sage (2 tsp), fresh chopped chives (2 tsp), mustard powder (1 tsp) and milk (200g) to the bowl. Mix Speed 5 / 5 seconds. Scrape down sides.
- Program 1 minute / Closed Lid / Kneading Function or until combined.
- Flour your bench with plain flour (approx. 1/2 cup) and tip the dough onto the bench.
- Using your hands, push out the dough until it is approximately 2-3cm thick.
- Using a scone cutter, cut out the scones from the dough. Once you can’t cut any more shapes, re-roll the dough.
- Transfer onto the prepared tray.
- Crack an egg (1) into a separate bowl and lightly beat with a fork.
- Brush with lightly beaten egg and top with the remaining cheese (25g).
- Bake for approximately 15 minutes, keeping an eye that they don’t burn.
Make your own!
* Make your own tomato chutney with the Spicy Tomato Chutney recipe from The Classics Issue or the Christmas Chutney or Green Tomato Chutney recipes from The Gift Giving Issue.
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