Member recipe by frenchie3572
ServingsServes 1 - 30
- 500 gr Self-raising flour
- 200 gr butter (cut into chunks)
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 50 gr Parmesan cheese + extra for topping (you can use crumbed, shaved or shredded)
- 1-2 tbsp sundried tomato pesto
- 2 tbsp chargrilled capsicum strips (I used Sandhurst brand)
- 250-280ml milk + extra for brushing
- For a different version, you can easily replace the sundried tomato pesto with basil pesto and add fetta or cream cheese instead of capsicum (make sure they are small chunks and about 80gr total)
- Liberally flour work bench as well as a baking tray and preheat oven to 180 C. In a stand mixer with the paddle attachment, combine flour and butter until crumbly (it's fine to have a few remaining pea-size butter chunks)
- Add the rest of dry ingredients + pesto & capsicum strips and mix until just combined
- Add milk in one go and mix until just combined. The dough will be wet but this is normal. (If its not sticky, add a little extra milk)
- Transfer dough onto floured bench and knead it slightly to obtain a smoother dough (resist the urge to cover it up in flour, it should still be moist and smooth) Spread up the dough with your hands or with a rolling pin to about 2.5-3cm thick
- Using a 48mm cookie cutter or scone ring dipped in flour, cut out scones and place on floured tray. Knead remaining trimmings and repeat until you have no dough left. Brush scones with a little milk and top with Parmesan cheese. Bake for about 20mins (more or less depending on your oven) or until golden brown on top and hollow if tapped on top.
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