- 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
Parmigiano Reggiano Scones
Parmigiano Reggiano Scones
25 min
Chive and Parmigiano Reggiano Buttermilk Scones
Ingredients
Method
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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