A NATURAL TRADITION


Parmesan Scones

·         2 ½ Cups Sprouted Pastry Flour

·         1 Tablespoon Sugar

·         2 teaspoons Baking Powder

·         ½ Cup Butter, cold

·         ½ Cup Grated Parmesan

·         ¾ Cup Milk

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

Sift together the pastry flour, sugar, and baking powder. Using a pastry blender or 2 knives cut the butter into the flour until it resembles coarse cornmeal.  Stir in the grated parmesan.  Mix in the milk until combined.

Turn out onto a lightly floured board. Knead just a few times, don’t overwork the dough, to form a large disk of dough about 1/4” thick.  Place the disk onto the parchment paper and cut into even sized triangles.  Spread the triangles apart on the parchment paper.

Bake in the preheated oven 30 minutes or until edges are golden.

Serve warm.

Fill prepared muffin cups ¾ full. Bake in preheated oven for 20 minutes or until an inserted toothpick comes out clean.

Cool in pan 5 minutes.  Remove to wire racks to cool completely.

 


 

Granite Mill Farms, LLC.
75 Whitepine Creek Road, Trout Creek, MT 59874

Email: info@granitemillfarms.com
Office: 406-827-1095