Best Parmesan Scones Recipes

PARMESAN SCONES

Steps:

• In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

MINI PARMESAN SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• 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.
• 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.
• Bake in preheated oven for 10 to 12 minutes. Handle scones gently until complete cool.

BASIL & PARMESAN SCONES

Steps:

• In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
• Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
• Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
• Stir gently into dry mixture till the whole thing clings together.
• Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
• Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
• Make them as large or small as you wish.
• Transfer scones to lightly greased or parchment-lined baking sheet.
• Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy").
• Brush each scone with egg white, and sprinkle with some additional Parmesan.
• Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
• Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones), or fewer large ones.

PAULA DEEN'S PARMESAN SCONES

Steps:

• Preheat oven to 400 degrees.
• In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
• Add cubed butter to dry mixture.
• Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
• Transfer to a medium mixing bowl.
• Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
• Mix gently with a fork until dough sticks together; it will be rather wet.
• Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
• Dough will still be moist, pat out to a circle that is half an inch thick.
• Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).
• Bake 11-13 minutes, until golden brown.
• Serve warm with butter.

SAVORY LEMON DILL PARMESAN SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
• Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
• Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
• Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
• Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
• Bake in the preheated oven until lightly golden, about 10 minutes.
• Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
• Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
• In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
• Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, eggs, and hot pepper sauce.
• Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
• With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
• With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
• When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).

CARAMELIZED-ONION AND PARMESAN CREAM SCONES

Steps:

• Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
• Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
• Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

CHILLI AND PARMESAN SCONES

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.

PARMESAN AND BASIL SCONES

Steps:

• Pre-heat oven to 190°C.
• In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
• Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
• Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
• This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
• Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
• Make three equal horizontal, then vertical cuts resulting in 9 scones.
• Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.

PARMESAN-CHIVE SCONES

Steps:

• Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray.
• In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened.
• On lightly floured surface, knead dough lightly with floured hands 4 to 5 times. Pat dough into 9-inch round on cookie sheet. Using knife sprayed with cooking spray, cut dough into 12 wedges, but do not separate wedges.
• Bake 12 minutes or until lightly golden. Serve warm.

PANCETTA, PEAR AND PARMESAN SCONES

Steps:

• Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp. Drain on paper towels; break it up into pieces when it is cool. Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn. Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes. Set aside on a plate to cool.
• Heat oven to 450 degrees F.
• Sift into a bowl the flour, baking powder, salt, and sugar. Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs. Stir in the pepper, rosemary, and pancetta. Add the cream; mix just until the dough has come together. With floured hands, gather the dough into a ball and place it onto a floured surface. Divide the dough into 8 pieces and form them into balls. Place them onto a parchment paper lined baking sheet. Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed. Sprinkle the tops with the cheese. Bake the scones for 12 to 14 minutes, or until the tops are golden brown. Remove from the baking sheet and cool on a wire rack. Sprinkle with some more parmesan.

PARMESAN SAGE SCONES

Steps:

• 1. In a large bowl, combine the biscuit mix, cheese, minced sage, and pepper. Stir in 1/2 cup cream.
• 2. Turn onto a floured surface; knead 5 times.
• 3. Transfer dough to a baking sheet coated with cooking spray. Pat into a 6-in. circle. Cut into eight wedges, but do not separate. Brush remaining cream over dough.
• 4. Bake in a preheated 375-degree oven for 10-15 minutes or until edges are golden brown. Serve warm.
• 5. NOTE: If dough is too dry and falls apart, add a little more half-n-half, 1/4 tsp. at a time.

PARMESAN SAGE SCONES

Steps:

• In a large bowl, combine the biscuit mix, cheese, minced sage and pepper. Stir in 1/2 cup cream. Turn onto a floured surface; knead 5 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 6-in. circle. Cut into eight wedges, but do not separate. Brush remaining cream over dough. Press a sage leave onto the top of each wedge. , Bake at 375° for 10-15 minutes or edges are until golden brown. Serve warm.

SPRING ONION AND PARMESAN WHOLE-WHEAT SCONES

Steps:

• Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet and sprinkle with 1 tablespoon whole-wheat flour. Set aside.
• Mix together the all-purpose flour, baking powder, sugar, salt and 1 cup whole-wheat flour in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently.
• Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky.
• Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that's been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife.
• Bake until firm to the touch, 20 to 25 minutes. Cut each circle into 6 wedges using the scored lines and serve.

PARMESAN-CHIVE SCONES

Steps:

• 1. Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray.
• 2. In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened.
• 3. On lightly floured surface, knead dough lightly with floured hands 4 to 5 times. Pat dough into 9-inch round on cookie sheet. Using knife sprayed with cooking spray, cut dough into 12 wedges, but do not separate wedges.
• 4. Bake 12 minutes or until lightly golden. Serve warm.

PARMESAN AND CARAMELIZED ONION CREAM SCONES

Steps:

• See my recipe #89007 for caramelized onions and prepare as directed for 1 large onion using about 2-3 tablespoons oil in place of butter.
• Set oven to 375°F.
• Set oven rack to middle position.
• Season the caramelized onions with salt and pepper.
• In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
• Stir in the caramelized onions; mix to combine.
• Gradually add in whipping cream, stirring until dough holds together (you might have to use more than 2 cups cream, if the mixture seems too dry).
• Knead gently about 5-6 times on a very lightly-floured surface.
• Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to relax the gluten (this will produce a better-textured scone).
• When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
• Pat each half into a 1-inch thick round shape.
• Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
• Bake for about 20 minutes or until the tops are golden brown and they test done.

CHILLI AND PARMESAN SCONES

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.

SOUR CREAM SCONES WITH PARMESAN & CHIVES

Steps:

• Heat oven to 450ºF.
• Combine first 3 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese and red peppers.
• Mix sour cream and milk until blended. Make well in centre of flour mixture. Add sour cream mixture to flour mixture; stir with fork just until moistened.
• Turn onto parchment-covered baking sheet; pat to 8-inch round. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 12 to 15 min. or until golden brown.
• Serve warm.

PESTO PARMESAN SCONES RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees F. In large bowl combine flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk, parmesan and pesto. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently. Divide in half and pat each into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Top with butter pats.

TOMATO&PARMESAN SCONES

Steps:

• Liberally flour work bench as well as a baking tray and preheat oven to 180 C.
• In a stand mixer with the paddle attachment, combine flour and butter until crumbly (it's fine to have a few remaining pea-size butter chunks)
• Add the rest of dry ingredients + pesto & capsicum strips and mix until just combined
• Add milk in one go and mix until just combined. The dough will be wet but this is normal. (If its not sticky, add a little extra milk)
• Transfer dough onto floured bench and knead it slightly to obtain a smoother dough (resist the urge to cover it up in flour, it should still be moist and smooth)
• Spread up the dough with your hands or with a rolling pin to about 2.5-3cm thick
• Using a 48mm cookie cutter or scone ring dipped in flour, cut out scones and place on floured tray. Knead remaining trimmings and repeat until you have no dough left.
• Brush scones with a little milk and top with Parmesan cheese.
• Bake for about 20mins (more or less depending on your oven) or until golden brown on top and hollow if tapped on top.