Best Chilli And Parmesan Scones Recipes

CHILLI AND PARMESAN SCONES

Chilli and Parmesan Scones image

A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney.

Provided by -Sylvie-

Categories Scones

Time 30m

Yield 15 scones

Number Of Ingredients 8

Ingredients

10 1/2 ounces self-raising flour
1 3/4 ounces butter
2 teaspoons baking powder
3 1/2 ounces parmesan cheese, grated
1/2 teaspoon salt
3 green chilies, finely chopped and deseeded
2 medium eggs
4 tablespoons milk

Steps:

Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
Add 2/3 of the cheese, the chillies and salt and mix inches.
In a separate bowl beat the eggs with the milk.
Pour egg mixture into flour mixture.
Stir with a palette knife until you have a smooth dough.
On a lightly floured surface roll out dough so it is about 2cm thick, try handeling the dough as little as possible, don't kneed and twist it.
Using a scone cutter or a glass cut out 5 cm cirles.
Repeat rolling and cutting the dough until it's all used up.
Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.

Nutrition Facts : Calories 137.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 38.3, Sodium 509, Carbohydrate 16.2, Fiber 0.7, Sugar 0.6, Protein 5.6

CHILLI AND PARMESAN SCONES

Chilli and Parmesan Scones image

A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

10 1⁄2 ounces self-raising flour
1 3⁄4 ounces butter
2 teaspoons baking powder
3 1⁄2 ounces parmesan cheese, grated
1⁄2 teaspoon salt
3 green chilies, finely chopped and deseeded
2 medium eggs
4 tablespoons milk

Steps:

Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
Add 2/3 of the cheese, the chillies and salt and mix inches.
In a separate bowl beat the eggs with the milk.
Pour egg mixture into flour mixture.
Stir with a palette knife until you have a smooth dough.
On a lightly floured surface roll out dough so it is about 2cm thick, try handeling the dough as little as possible, don't kneed and twist it.
Using a scone cutter or a glass cut out 5 cm cirles.
Repeat rolling and cutting the dough until it's all used up.
Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.

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