Mini Parmesan Scones

    37 mins

    This was my first scone recipe and I have loved it ever since my mom taught me how to make it. It has a light cheese flavor which added to for you cheese lovers! It kind of reminds me of fast food biscuits, but with cheese and without the genetic engineering.

    55 people made this

    Makes: 24 

    • 30 g butter
    • 250 g self-rising flour
    • 1 1/2 teaspoons salt
    • 50 g freshly grated Parmesan cheese
    • 120 ml milk
    • 120 ml water
    • 1/4 teaspoon ground cayenne pepper

    Prep:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
    2. In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt and cheese. Make a well in the center of the flour mixture and add the butter, milk and water; stir gently to combine. Add water in small amounts until dough pulls together.
    3. Knead dough on a lightly floured surface until smooth and press out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter. Place rounds on prepared tray and sprinkle lightly with cayenne pepper.
    4. Bake in preheated oven for 10 to 12 minutes. Handle scones gently until complete cool.

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    Reviews in English (50)


    More like a mini-biscuit rather than a scone, but yummy none the less. I used all-purpose flour rather than self-rising, so I added 3 tsp of baking powder and 1 tsp of sea salt (for 2 cups of flour). So easy and so quick.  -  10 Feb 2003  (Review from Allrecipes US | Canada)


    Karla, great recipe! Thanks for sharing. I've made these several times and they always turn out light and fluffy. Tonight I made them with 2T finely minced chives, 1t garlic powder and 3T asiago cheese (along with the Parmesan you suggest). Yummy! This is a keeper!  -  02 Jan 2003  (Review from Allrecipes US | Canada)


    Very easy to prepare. Definitely reminded me of fast food chains' breakfast biscuits. I didn't have self-rising flour on hand, so I did the trick of adding 1 1/2 tsp baking powder and 1/2 tsp salt per cup of all purpose flour. Ended up a little too salty, but still very good.  -  23 Nov 2002  (Review from Allrecipes US | Canada)