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Savory Garlic Parmesan Scones

Savory Garlic Parmesan Scones: Flaky Perfection Awaits

Savory Garlic Parmesan Scones are a delightful blend of flavors, perfect for a gourmet breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 scones
Course: Breakfast
Cuisine: American, British
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-purpose flour Can be swapped with gluten-free flour for a gluten-free version.
  • 1 tbsp Baking powder Ensure it is fresh for optimal rise.
  • 1/2 cup Unsalted butter (cold) Do not substitute with margarine for best results.
  • 1 cup Parmesan cheese (finely grated) Substitute with hard cheeses like aged cheddar or Asiago for different flavors.
  • 2 cloves Garlic (minced) Use garlic powder (1/2 teaspoon) if fresh garlic is unavailable.
  • 3/4 cup Whole milk For tangy scones, substitute with buttermilk.

Equipment

  • oven
  • mixing bowl
  • Baking tray
  • parchment paper
  • knife

Method
 

Step-by-Step Instructions for Savory Garlic Parmesan Scones
  1. Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour and baking powder.
  3. Cut the cold unsalted butter into small cubes and rub it into the flour until it resembles coarse crumbs.
  4. Fold in the finely grated Parmesan cheese and minced garlic until evenly distributed.
  5. Gradually add the whole milk and mix gently until a soft dough forms.
  6. Transfer the dough to a floured surface and pat it into a 1-inch thick disk, then cut into 6 wedges.
  7. Bake in the preheated oven for about 20 minutes or until golden brown.

Nutrition

Serving: 1sconeCalories: 240kcalCarbohydrates: 30gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Allow scones to cool completely before storing in an airtight container. Can be refrigerated for a week or frozen for up to 3 months.

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