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Mini Parmesan Scones Recipe
|Milk/Buttermilk||1⁄2 Cup (8 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Crushed red pepper flakes||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Ground cayenne pepper||To Taste|
Serving size: Complete recipe
Calories 1403 Calories from Fat 412
% Daily Value*
Total Fat 47 g72%
Saturated Fat 28.4 g142%
Trans Fat 0 g
Cholesterol 130.7 mg
Sodium 4354.6 mg181.4%
Total Carbohydrates 193 g64.4%
Dietary Fiber 1.5 g6%
Sugars 6.5 g
Protein 46 g91.1%
Vitamin A 26.8% Vitamin C 5.8%
Calcium 132.7% Iron 49.6%
*Based on a 2000 Calorie diet
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