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Scones with Parmigiano Reggiano

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The scones… These English “biscuits” have always intrigued me perhaps due to the fact that, being a precise person, I found them a little too rustic in appearance to be paired with buttery and perfect biscuits or the triangles of mini sandwiches which They are usually seen as an accompaniment to the classic English tea. Unfortunately for me, England is not among the destinations I have visited and I must admit that it still doesn't attract me enough to decide to leave.

And therefore thanks to the cooking column of Honest Cooking in which I combine a cheese with a recipe and the salted butter from Fattorie Fiandino I decided to try the scones at my house (waiting to find inspiration upon departure!) but in a savory version. Good? Moreover! Of course, for me, five o'clock tea is synonymous with sweetness but these are perfect as an aperitif accompanied as I did by a simple sauce made with robiola, creme fraiche and aromatic herbs. Do you see the one in the photo with the cream on top? well, it ended up in my mouth after 2 seconds flat from the last shot!

Scones with Parmigiano Reggiano

  • 60 g of cold salted butter Le Fattorie Fiandino
  • 60 g of grated Parmesan cheese aged 36 months
  • 220 g of 00 flour
  • 30 g of sugar
  • 140 g of whole milk
  • 8 g of baking powder
  • 4 g of sodium bicarbonate

In a bowl, combine the sifted flour, sugar, baking powder and bicarbonate. Cut the cold butter into cubes, add it to the flour and work it quickly with your fingertips until you have a crumbled mixture, add the Parmesan and mix. Pour the milk little by little into the bowl and knead until you obtain a smooth dough. Transfer it to a pastry board and roll out the dough to a thickness of about 2 centimetres. Using a pastry cutter, cut out discs of 3 centimeters in diameter. Transfer them to a baking tray and bake at 180° for 12 minutes. Serve the scones hot or warm.

Two tips for making these scones: I used a round biscuit mold with a diameter of 3 cm, therefore quite small, and I baked about 20 of them. If you want to make them bigger I recommend increasing the quantity of dough. Finally, if you want to brown them more on the surface you could brush them with milk… I didn't have any left 😉

With this recipe I participate in the Fiandino farms contest:

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