Italian scones
Indulge in the flavors of Italy with our savory Italian Scones recipe! Made with self-raising flour, grated parmesan cheese, tangy sun-dried tomatoes, and aromatic basil, these scones are a perfect blend of delicious ingredients. Enjoy them fresh out of the oven as a delightful snack or a unique addition to your breakfast menu.
- 12 May 2024
- Cook time 15 min
- Prep time 25 min
- 6 Servings
- 6 Ingredients
Italian scones are a delightful twist on the traditional scones, incorporating classic Italian flavors like parmesan cheese, sun-dried tomatoes, and basil. Perfect for a savory snack or a sophisticated addition to brunch, these scones are sure to impress with their unique blend of ingredients.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the self-raising flour, sugar, and salt. Mix well to distribute the ingredients evenly.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It's okay if some larger chunks of butter remain.
- Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, and finely chopped basil. Mix until they are evenly distributed throughout the flour mixture.
- Gradually add milk to the dry ingredients, starting with 1/2 cup. Mix gently with a fork or spatula until the dough just comes together. If the dough is too dry, add additional milk one tablespoon at a time until the dough is slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Be careful not to overwork the dough.
- Pat the dough into a rough circle, about 1-inch (2.5 cm) thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Alternatively, you can use a round biscuit cutter to cut out individual scones.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on the top and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy your Italian scones with a cup of tea or coffee!
Tips:
- Ensure your butter is cold when incorporating it into the flour mixture, as this will help create a flaky texture.
- Do not over-mix the dough; combine ingredients until just blended to avoid tough scones.
- Use quality sun-dried tomatoes packed in oil for a richer flavor.
- For an extra touch, brush the tops of the scones with melted butter and sprinkle a little extra parmesan before baking.
- Serve warm with a spread of cream cheese or a drizzle of olive oil for an authentic Italian touch.
Once baked to golden perfection, these Italian scones offer a delectable combination of savory flavors and a tender crumb. They make an excellent accompaniment to soups, salads, or enjoyed simply on their own. With their rich taste and aroma, they are bound to become a favorite addition to your baking repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 2.53g | 7% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.94g | 16% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 88ug | 9% |
| Choline 16mg | 3% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 1.55mg | 10% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.06ug | 2% |
| Vitamin C 3.35mg | 4% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 1.39mg | 13% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 370mg | 11% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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