Mini Parmesan Scones Recipe
Summary
MethodBaked
Ingredients
| Butter | 2 Tablespoon | |
| 1/2 cup milk or buttermilk | ||
| Rising flour | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Red pepper flakes | 1 Teaspoon, crushed | |
| Water | 1/2 Cup (16 tbs) | |
| Cayenne pepper | 1 To taste | |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
Melt butter and combine with milk.
Combine flour, cheese and pepper flakes.
Make a well in center of flour mixture and add butter mixture. Mix well. Add water, a little at a time, until dough pulls together. Knead dough on lightly floured surface until smooth.
Divide dough into 2 balls. Press each ball into a circle 3/4-inch thick. Cut each circle into 8 wedges and place wedges apart on lightly greased aluminum baking sheet. Sprinkle with ground cayenne pepper if desired.
Convection Bake for 10 to 15 minutes or until lightly browned
Melt butter and combine with milk.
Combine flour, cheese and pepper flakes.
Make a well in center of flour mixture and add butter mixture. Mix well. Add water, a little at a time, until dough pulls together. Knead dough on lightly floured surface until smooth.
Divide dough into 2 balls. Press each ball into a circle 3/4-inch thick. Cut each circle into 8 wedges and place wedges apart on lightly greased aluminum baking sheet. Sprinkle with ground cayenne pepper if desired.
Convection Bake for 10 to 15 minutes or until lightly browned
Chef
