Parmesan Scones – Irish Soups and Breads

Irish Soups and Breads is quite a small book and doesn’t contain any pictures but it does what it says on the cover and has a great selection of traditional Irish soup and bread recipes. The Parmesan scones are cheese buttermilk scones that can also b emade using cheddar cheese instead of parmesan. I made these as small scones but my sister has baked the dough in a traditional round marked out into segments that can be broken apart and that also worked very well. Ideally you’d eat these still warm from the oven.


  • 50g/2oz/4 tbsps grated parmesan or mature cheddar
  • 450g/1 lb/4 cups self raising flour
  • 100g/4 oz/8 tbsps butter
  • 1 egg
  • 300ml/ 1/2 pt/ 1 1/4 cups buttermilk
  • 1 tsp salt
  • egg yolk or cream to glaze


  1. Heat the oven to 200 degrees C/Gas 6
  2. Soft dry ingredients into a large bowl and run in the butter
  3. Mix in the grated cheese
  4. Beat the egg into the buttermilk, then stir into the flour mixtre lightly mixing with a fork until the milk has been absorbed
  5. It is important to mix the dough lightly, handling as little as possible to keep the sones light.
  6. Turn dough out onto  lightly floured board and pat gently into a square. Cut into smaller squares, or use a scone cutter or form into a round and mark with a cross.
  7. Brush the tops with either beaten egg or cream (I used the pastry brush to get the last of the buttermilk mixture from the jug).
  8. Place scones apart of lightly greased tray and bake for 15-20 minutes

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