Mini Parmesan Cheese and Herb Scones

December 4, 2013

Cheese Scones

It’s that busy time of year again, when it seems like you are endlessly preparing for Christmas. It’s one day, but it always seems to consume most of December with the shopping, planning and preparing. I often make a big batch of these scones and freeze them as they always seem to come in handy when I am hungry and need something quick. They are cheesy, salty and delicious. They make a great mini sandwich; they are divine with a big bowl of soup and also just plain good on their own. So, if things are getting on top of you this month, take some time out and make a batch of these scones for the freezer. You’ll thank me, when you get case of the cranks and need a quick snack someday.


  • 6 oz of plain flour
  • 2 teaspoons of baking powder
  • pinch of salt
  • 2 pinches of cayenne pepper
  • 1 oz of butter, cubed
  • 2 teaspoons of freshly chopped chives / basil /thyme
  • 3 oz of finely grated Parmesan
  • 1 egg, beaten
  • 3 tablespoons of milk


Preheat the oven to 425 F/ 220 C. Line a large baking sheet with parchment paper.

Sieve the flour and baking powder into a large bowl. Add the salt and cayenne pepper. Then, add the butter, and rub the butter into the flour mixture until it resembles breadcrumbs. Add most of the grated cheese (save about a tablespoon for the top of the scones) and the chives/basil/thyme. In my case, I used chives.  Mix together with a spoon.
Combine the beaten egg and milk with a fork in a jug. Add  just enough of the egg and milk for  the mixture to come together into a dough. You may not need all the egg and milk at this point, but do save it for glazing.
Next roll out the dough on a floured surface until it about 2 cm ( 3/4 of an inch thick). Cut out the mini scones using a 2 inch (5 cm) cutter. Place the scones on the prepared baking sheet and brush the tops of the scones with the leftover milk and egg mix. If you haven’t enough of this egg wash left, just add a touch more milk. Sprinkle the remaining grated cheese on top of the scones and place them on the middle shelf of the oven. Leave to cook for 10-15 minutes, until the bottoms are just brown and the tops are nicely risen. Remove from the oven and place the scones on a wire rack to cool. These scones are delicious served warm with some creamy butter.

Cheese Scones


  • Reply stastycook December 4, 2013 at 10:36 pm

    Hi HB, I’ll add the malted milk biscuits to my list. Love chocolate malted biscuits 🙂

  • Reply Roberta Rizzo December 7, 2013 at 10:14 am

    This looks lovely! Could I use cheddar instead of parmesan? and how many scones did you make out of the mix?

    • Reply stastycook December 8, 2013 at 2:26 am

      Roberta, the recipe makes about 20-25 mini scones. You could definitely use cheddar in place of Parmesan.

  • Reply Geisha and Gossip Girl – The Freckled Perspective September 5, 2016 at 9:07 am

    […] morning, still feeling in the scone mood, I baked my favourite herb scone – a pleasant mix of basil and thyme, sprinkles of Parmesan and a hint of spicy cayenne. Melt […]

  • Reply Cheesy scones – op ne zondag October 3, 2016 at 7:59 pm

    […] en ⅓ gruyère. Je kan de scones als hapje eten, als snack of bij de soep. Ik baseerde mij op dit recept, maar heb wat gegoocheld met hoeveelheden en […]

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