Parmesan scones
Ingredients
2 cups self-raising flour, plus extra to dust
60g butter, chopped, at room temperature
50g parmesan, finely grated, plus extra 25g finely grated to scatter
50g cheddar cheese, coarsely grated
Pinch of caster sugar
80ml milk, plus extra 2 Tbsp, to brush
125ml pure cream
Freshly ground black pepper, to season
Softened butter, to serve
Method
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Preheat oven to 200 degress Celcius fan-forced (220 degress Celsius conventional). Line an oven tray with baking paper.
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Sift flour into a large bowl and add butter. Use fingertips to rub butter into flour until mixture resembles fine breadcrumbs. Stir in cheeses and sugar. Make a well in the centre, add milk and cream. Use a butter knife to mix together, using a cutting action until a lumpy dough forms.
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Turn dough out onto a slightly floured surface and brefly knead until a ball forms. Use your hands to flatten out into rough triangle, 2.5cm thick.
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Use a knife dipped in extra flour to cut dough into 6 rectangles.
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Transfer rectangles to oven tray, 2cm apart. Brush tops with a little milk, scatter with extra parmesan and season with pepper. Bake for 15 minutes or until golden. Serve warm, split open and smothered in butter.
