Vibrant, savoury scones studded with parmesan and fresh herbs, finished with a hint of chilli for a warm, comforting bite. A perfect spring-time snack—great with butter or a light herb chutney, and ideal for picnics, brunches, or casual gatherings as the days warm up.
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
MAKES: 16-18 (depending on size)
INGREDIENTS:
500g cake flour
19g baking powder
3g salt
30g honey
515g cream
30ml Banhoek Chilli Oil
1 cup grated parmesan cheese
¾ cup chopped herbs (dill, chives, rosemary)
METHOD:
Preheat the oven to 180°c and line a tray with baking paper.
Mix the dry ingredients:
Place the flour, baking powder, salt, cheese and herbs in a bowl and mix.
Mix the wet ingredients:
Separately add the honey and cream in a jug with the Banhoek Chilli Oil and mix well to disperse the honey.
Combine:
Add the liquid to the flour mix and mix until the dough just starts to come together. Be careful not to overmix, it doesn’t have to be a perfectly smooth dough.
Roll out:
Place on a floured surface and flatten using your hands or gently with a rolling pin until roughly 2 fingers thick. Cut into desired shapes.
Bake:
Place on the tray and bake for 15 mins until golden on top. Enjoy it warm with butter and cheese.
