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Freshly baked cheese and parsley scones with golden tops and fluffy centres served warm.

Cheese and Parsley Scones

Cheese & Parsley Scones are soft, fluffy, and packed with rich savoury flavour from parmesan cheese and fresh parsley. Made with simple ingredients including plain flour, baking powder, egg, milk, and melted butter, they bake into beautifully golden scones with tender centres and crisp tops. The balanced formula and gentle mixing technique help create a light texture, while the cheese adds depth and richness. Perfect served warm with butter, alongside soups, or as part of a savoury brunch or afternoon tea.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 people
Course: Snack
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Scone Dough
  • 230 g Plain flour
  • 32 g Baking powder
  • 2 g Sea Salt Note 1
  • 1 egg 70g
  • 240 g Milk
  • 160 g Paramsen Cheese Note 2
  • 15 g Parsley Note 3
  • 20 g Unsalted Butter
Egg wash
  • 1 Egg 1 (70g)
  • 40 g Water

Equipment

  • 1 Stand Mixer
  • 1 Stand Mixer flat beater
  • 1 Oven
  • 1 Bowl Medium size
  • 1 Bowl scraper
  • 2 Oven trays
  • 1 Scone cutter 6.5cm diameter 3cm hgh
  • 1 pastry brush
  • 1 chopping board
  • 1 knife
  • 1 Cheese Grater
  • 1 Sieve

Method
 

  1. Preheat the oven 200C
  2. prepare a baking tray with baking paper
Dough
  1. Grate the cheese and set aside
  2. Wash dry and roughly chop the parsley leaves only (don't worry about making it too fine)
  3. In a large Bowl sieve the flour and baking powder together
  4. Add in the salt and mix in by hand
  5. Transfer to a stand mixer bowl with a flat beater
  6. Melt and cool the butter
  7. Add in the milk leaving aside 20-30g
  8. Add in the eggs and butter, cheese and parsley and mix on a low speed until combined
  9. It should come away form the bowl and form a ball. The dough should look aerated. (Note 4)
  10. Lightly flour the bench and turn dough onto the bench
  11. Bring the dough together with out working it too much
  12. Dip the scone cutter in flour and press out the scones
  13. Place on the baking tray leaving about 1cm between scones
Egg wash
  1. Mix together an egg and a splash of water about 40 g
  2. Lightly brush the tops of the scones avoiding the side with the egg wash

Video

Notes

Note 1-  Sea salt - don't use iodised salt. a sea salt flake gives best results with less salt used and a bigger flavour 
Note 2- Parmesan cheese - for best result bu a block and grate the cheese on the spot. Grated cheese from the supermarket often has addition anti caking agents that will dull the dough rise of your scones.
Note 3-Parsley: Flat leaf parsley works the best. It is easier to wash and dry and disperses well in the dough. The the stem away form the parsley and soak in cold water for 3-4 mins . rinse and repeat. Dry in a tea towel and rough chop before use.
Note 4-  You have kept aside a small amount of milk. if the dough is not sticky open and comes away from the bowl you have got it correct. If it is dry add a little bit of the milk you kept aside. if it is tacky and wet add a sprinkle of flour. Not too much as more flour is a firmer dough with less rise and less fluff