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Carina in print – Daily record

February 18, 2019

Parmigiano Scones by Carina Contini for today’s Daily Record

Makes approx 10

These are more savoury than our usual Isle of Mull cheddar scones. We serve these with a little dish of creamed ricotta. Crowdie works well too.

Ingredients:

600g self raising flour

150g grated Parmigiano Reggiano plus a little extra to place on top

150g cold butter

5g salt

5g nutmeg

3 eggs

150ml natural yoghurt

Method:

1. Mix flour, salt, nutmeg and butter until breadcrumb texture.

2. Add eggs, cheese and yoghurt.

3. Turn the dough out onto a lightly floured surface, knead a couple of times just to bring together.

4. Roll out into a rectangle 2cm deep and cut out as many rounds as possible.

5. Brush with beaten egg and grate a little extra cheese on top

6. Bake for 10 mins at 180 or until risen and golden.

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