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
- Heat the oven to 200 degrees C/Gas 6
- Soft dry ingredients into a large bowl and run in the butter
- Mix in the grated cheese
- Beat the egg into the buttermilk, then stir into the flour mixtre lightly mixing with a fork until the milk has been absorbed
- It is important to mix the dough lightly, handling as little as possible to keep the sones light.
- 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.
- 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).
- Place scones apart of lightly greased tray and bake for 15-20 minutes