CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Honey, Garlic and Parmesan Flaky Scones

  • Overview
  • Ingredients
    12 items
  • Directions

Golden, crisp, and impossibly flaky!
✨
These Honey, Garlic & Parmesan Scones have the perfect light, layered texture with a savory-sweet twist. Serve them warm with a slather of chili-flavored honey butter for an extra indulgent bite.
Makes 12

 

280 g   flour

80 ml   coarse maize meal OR use polenta

15 ml   baking powder

5 ml     garlic powder

2,5 ml  salt

5 ml     garlic and herb seasoning

80 g     cold butter, grated

50 g     grated parmesan cheese

1          egg

250 ml milk

20 ml   honey

            egg wash

            extra 30 g butter for baking, cubed

BROWNED BUTTER HONEY FOR SERVING/OPTIONAL

60 ml   butter

30 ml   honey

15 ml   chopped thyme

            Pinch Maldon salt

 

  • Preheat the oven to 190°C.  Grease a large cast iron pan OR use a thick bottomed baking tray.
  • Combine the flour, maize meal, baking powder, garlic powder, salt and garlic and herb seasoning.
  • Using your fingertips, rug in the butter and the parmesan cheese.
  • Combine the egg, milk and honey.
  • Cut the liquid into the dry ingredients, using a knife or dough cutter. DO NOT add all the liquid.  Mix until just combined.
  • Turn the dough out onto a floured surface. Pat into a thick rectangle (about 2,5cm thick). Fold one side into the centre, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again and repeat the folding. Turn the dough horizontally one more time. Flatten into a rectangle of about 2cm thick.
  • Cut the dough into 6cm circles. Re-roll the remaining dough and cut more circles.
  • Arrange the scones into the prepared pan or baking tray and brush the tops with egg wash.
  • Arrange the 30 g of cubed butter around the scones. Bake until golden brown, 20-22 minutes.
  • TO MAKE THE BROWNED BUTTER HONEY: Melt the butter in a small saucepan on low heat until lightly browned. Remove from the heat and mix in the honey, chopped thyme and a little of the Maldon salt.
  • Serve scones with the browned butter honey and more chopped thyme