Parmigiano Reggiano Scones

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 4th June 2021
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Parmigiano Reggiano Scones

25 min

Chive and Parmigiano Reggiano Buttermilk Scones 


  • 400g Self-raising flour
  • 1 tsp Baking powder
  • 1 tsp Mustard powder
  • Pinch of salt
  • 85g Butter, cubed
  • 75g Parmigiano Reggiano, grated
  • 3 tbsp Fresh chives, chopped
  • 300ml Buttermilk
  • Milk, to glaze


Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Sift the flour, baking powder, mustard and salt together in a large bowl.
Add the butter cubes and rub into the flour, using your fingertips, until the mixture resembles breadcrumbs.
Use a round bladed knife to stir in 50g of the Parmigiano Reggiano, the chives, then the buttermilk, to make a soft dough.
Roll out the dough, on a floured surface, to a 2.5cm thickness. With a 7cm round cutter, press out a round shape in the dough. Repeat with the remaining dough to make 9 scones.
Brush the tops with a little milk and sprinkle over the rest of the Parmigiano Reggiano. Bake for 12-15 minutes or until golden on top and well risen.

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