Scones – Parmesan, Parsley and Sundried Tomato (Thermomix Method included)

I made my very first batch of scones at School in Home Economics (that’s what it was called back then) They turned out very well for my first batch, even my nana thought they were very good. So from the beginning I always seem to have a good feel for making scones. I often whip up a batch when friends drop in if I don’t have any slices in the freezer and my dad often asks me to make them for him! So when I saw on Celia’s Blog @ Fig Jam and Lime Cordial that there was an International Scone Week, I thought, “I’m in.” I have been using the same base recipe for scones since that day and it comes from my school cook book, “Day to Day Cookery”

Scones

I was always taught that when you rub the butter into the flour that it should be done with only the tips of your fingers. I remember even being marked on whether or not I had flour on any other parts of my hands. I am sorry to say that I have epically failed when it comes to this, as I like to get into it and make sure that the flour is all nice and rubbed through with the butter. When you add the milk, the key is to not handle the mixture too much. If you do the scones will turn out like bricks. My nana use to say “soft quick hands, soft scones!”

Scones

Fail! I definitely use more than my finger tips

I have included my base recipe, then it is up to you to pop in what ever flavour you like! I normal make just parmesan and parsley, but I had some sundries tomatoes left over from my CHICKEN CALABRESE  so I threw some into the scones for the first time and they turned out so good, I think they are going to be a staple.

Scones

Plain Scone Recipe

Ingredients 

2 Cups of Self Raising Flour (250g)

2 Tablespoons of Butter (50g)

1/2 Teaspoon of Salt

3/4 Cup of Milk (180g)

egg wash

Parmesan, Parsley and Sundried Tomato Variation

ONLY USE 1/2 cup of milk (120g) instead of 3/4 of a cup

100g Sundried Tomatoes (finely chopped)

60g of Parmesan (grated)

4 – 5 sprigs of parsley (leaves only finely chopped)

1 teaspoon of white pepper

Method

1. Preheat oven to 200 degrees Celsius and prepare a try with baking paper.

2. Into a bowl add sifted flour and softened butter. Gradually rub butter into flour with your “fingertips” until it resembles a fine bread crumb.

IMG_0561

3. Add white pepper, salt, finely chopped parsley, grated parmesan and chopped sundried tomatoes and rub them into the flour mixture to evenly distribute them throughout the scones.

4. Add 1/2 of milk and mix with a butter knife until a soft dough (don’t handle too much) You may need just a little bit more milk if the flour is particularly dry, but don’t put too much in as you don’t want the dough to be sticky.

5. Gently pat dough into a log, cut and put straight onto a tray. If you want to use a cutter you can, but I prefer the rustic look of a home made scone.

Scones

6. Brush with egg wash (mixture of egg yolk and milk) and place in the oven for 10 – 15 minutes depending on how big you have made them.

7. When cooked, immediately remove from the oven and wrap in a clean tea towel for 15 mins.

8. Cut in half and serve with lashings of butter. If you are just making the plain scones, serve with jam and cream!

Thermomix

Thermomix Method

1. Place parsley, parmesan, and sundried tomatoes into the mixing bowl and chop 5 seconds/speed 7.

Scones

2 Place all other ingredients into the mixing bowl and knead 10 seconds/closed lid/knead function.

3. Gently pat dough into a log, cut and put straight onto a tray. If you want to use a cutter you can, but I prefer the rustic look of a home made scone.

4. Brush with egg wash (mixture of egg yolk and milk) and place in the oven for 10 – 15 minutes depending on how big you have made them.

Scones

Rustic and not uniform, that’s me! 🙂

5. When cooked immediately remove from the oven and completely wrap in a clean tea towel for 15 mins.

Scones

6. Cut in half and serve with lashings of butter. If you are making the plain scones, serve with jam and cream!

I hope you enjoy these delicious scones anyway you choose to make them. They are a great way to save money and very quick and easy to make for special occasions or even for every day!

Enjoy Irresponsibly!

Liz x

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

Previous

Next

22 Comments

  1. Carrie

    These were apparently delicious but I couldn’t tell you since I didn’t get any LOL

    Reply
  2. Sarah Roelofs

    Just made these, delicious!! So much better than paying $2 per scone at Bakers Delight (and quicker than driving in the car to buy them)!

    Reply
    • Elizabeth Connolly

      Thanks Sarah, yes I think so too!, I’m sure you could mix up the ingredients as well maybe substitute some flour for cocoa and chocolate chips! Thanks for stopping by! Liz x

      Reply
  3. Nancy | Roving Lemon's Big Adventure

    I love savoury scones! And thanks for including the Thermomix method – I don’t have one, but I always make butter-based scone dough in my food processor, which I feel slightly guilty about (but not enough to stop doing it!).

    Reply
    • Elizabeth Connolly

      Thanks Nancy… I now make them both ways depending on how I feel or how much time I have 🙂 Don’t feel guilty, you can make scones how ever you like! 🙂 Thanks for stopping by! Liz x

      Reply
  4. Joanne T Ferguson

    G’day! These looks terrific Elizabeth! YUM!
    Thanks for sharing as part of Celia’s International Scone Week too!
    Cheers! Joanne

    Reply
    • Elizabeth Connolly

      Thanks Joanne, yes they tasted great! I think it is a wonderful idea! I make scones all the time, so it was a good excuse to make a batch! Thanks for stopping by! Liz x

      Reply
  5. Chica Andaluza

    Gorgeous – and I love the shape of them!

    Reply
    • Elizabeth Connolly

      Thanks Chia, yes I just cut mine with a knife apparently you aren’t suppose to do that, but mine still rise 🙂 Thanks for dropping by! Liz x

      Reply
    • Elizabeth Connolly

      Thanks Sherry, Yes they were all gone now! I will have to make another batch soon! Liz x

      Reply
  6. Gretchen

    What delicious looking savory scones. Perfect to go with eggs in the morning or a cup of tea in the afternoon.

    Reply
    • Elizabeth Connolly

      Thanks Gretchen, I even cut them in half and put one ham and advocate on them… They were delicious 🙂 Thanks for stopping by! Liz x

      Reply
  7. Ngan R.

    These savory scones are perfect for a morning meal or afternoon snack with a cup of tea. I love the sun dried tomatoes and herbs in this scone – these must give them great flavor!

    Reply
    • Elizabeth Connolly

      Yes they really are a lovely scone! Well I like them 🙂 Liz x

      Reply
  8. celia

    I love savoury scones! Yours look delicious! 🙂

    Reply
    • Elizabeth Connolly

      Thanks… The sundered tomatoes ad some lovely extra flavour 🙂 Liz x

      Reply
  9. Glenda

    Very nice Elizabeth, ISW is so much fun.

    Reply
    • Elizabeth Connolly

      Thanks Glenda… Yes ISW is fun, I’m so looking forward to seeing everyones creations! Thanks for stopping by liz x

      Reply
  10. Anne

    The sun dried tomato sounds an inspired flavouring. I usually only make plain or cheese but will have to try these too.

    Reply
    • Elizabeth Connolly

      Thanks Anne, They turn out lovely…! The parsley also added a nice flavour! Liz x

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

20 − nineteen =

0