Delightful recipe for savoury Parmesan Scones

250g butternut, peeled and uncooked
50g Parmesan wedge
1 tbsp honey
2 cups self-raising flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup chilled buttermilk
1 tsp NoMU Spanish Rub
Egg wash for glaze (whisk 1 egg with 1/4 cup milk)

How to
Preheat the oven to 200C. Line a baking tray with baking paper and lightly dust with flour.

Finely grate the butternut and parmesan into a bowl. Place in a food processor, drizzle in the honey and whizz everything together to form a crumbly mixture. Add the flour, NoMU Spanish Rub, baking powder and bicarb and pulse until you have a breadcrumb texture.

Add the buttermilk and pulse until dough forms but make sure not to over process it!

Tip the dough onto a floured surface and gently bring together without putting too much pressure on the dough.

Lightly roll out to 2.5 cm thick and make rounds with a 5cm cookie cutter, using a firm downward push, make sure not to twist the cutter or the scones will come out wonky!

Brush the scones with the egg wash, sprinkle a pinch of NoMU Spanish Rub over each scone and place in the top half of the oven for 15-17 minutes until beautifully risen and golden brown.

Serve with cottage cheese, ham, sliced cucumber and fresh coriander.

Recipe courtesy of NoMu brands. To subscribe to receive more FREE and gorgeous Recipe Cards from NoMU and to stand a chance in winning in their endless amazing competitions, you can subscribe here.

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