Parmesan Buttermilk Scones

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Parmesan Buttermilk Scones. Ryland Peters and Small
Ratings (14)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 8 scones (8 servings)
Nutritional Guidelines (per serving)
139 Calories
9g Fat
9g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 scones (8 servings)
Amount per serving
Calories 139
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 45mg 15%
Sodium 432mg 19%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 5g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just when you think scones can't get any better, along comes a new recipe which simply blows me away. Parmesan Buttermilk scones deliver everything you want from a scone, they are light, delightfully on the right side of crumbly and pack a lovely punch in flavor (thanks primarily to the cheese).

This lovely recipe comes from food writer Jenny Lindford's book, The Creamery Kitchen. The recipe calls for homemade buttermilk as shown by Jenny in the book.

Ingredients

  • 2 cups/250 grams self rising flour
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 3 tablespoons butter (diced)
  • 2/3 cup Parmesan cheese (finely grated, plus extra for topping)
  • 1 egg
  • 1/2 cup buttermilk (plus extra for glazing)

Steps to Make It

  1. Sift the flour, salt and baking powder into a large mixing bowl. Next, rub in the butter with your fingertips until it is absorbed into the mixture.
  2. Stir in the grated Parmesan and mix well.
  3. In a separate bowl, use a fork to lightly whisk together the egg and buttermilk. Now add it to the flour mixture and lightly fold it in to form a soft, sticky dough.
  4. Roll the dough out on a lightly floured work surface to 2.5 cm/1 in. thickness and use the cookie cutter to cut out 8 scones.
  5. Place the scones on the prepared baking sheet. Brush each scone with a little buttermilk and sprinkle with a little grated Parmesan.
  6. Bake in the preheated oven for 10 to 15 minutes until they have risen and are golden brown.

This recipe comes courtesy of The Creamery Kitchen by Jenny Linford (photography by Clare Winfield) is published by Ryland Peters & Small and is available from rylandpeters.com

Tips

Here are a few hints and tips to ensure you make light, airy, well-risen scones.

  • These are particularly good eaten warm from the oven, sliced in half with a little butter.
  • When preparing the equipment and ingredients for making your scones, ensure they are all as cool as possible, including your hands.
  • Work quickly, and lightly. Avoid over rubbing or kneading the scone mixture. If you do, your scones will be heavy
  • When cutting the scones using a tart cutter, avoid twisting the cutter, then gently shake the scone onto the prepared tray.
  • Cook near the top of the oven, even when you are using a fan oven. Scones do like it best near the top.