Savory Parmesan and Oregano Scones

A golden crust that cracks under the teeth with a soft heart exhaling melted parmesan and oregano. The texture is sandy, typical of a scone, without being dry.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 479
• Protein: 16 g
• Carbs: 53 g
• Fat: 23 g

Ingredients

• 250 g Wheat flour ( sifted )
• 1 tbsp Baking powder
• 60 g Minimum butter sweet ( cold, diced )
• 100 g Parmesan cheese ( grated )
• 1 piece Egg ( beaten )
• 120 ml Whole milk
• 1 tsp Oregano ( dried )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sanding the dry ingredients

   In a bowl, mix flour, baking powder, salt, and oregano. Incorporate cold cubed butter. Rub with fingertips until the fat is well distributed and the mixture looks like coarse breadcrumbs.

2. Cheese enrichment

   Add the grated parmesan and black pepper. Mix briefly to distribute the cheese evenly without warming the dough.

3. Binding and mixing

   Whisk the egg with the milk. Pour the liquid into the center. Bring the flour to the center using a dough scraper or fork. Work as little as possible: stop as soon as it holds. Overworking makes the scone tough.

4. Shaping and cutting

   Flatten the dough on a floured surface to a 2.5 cm thickness. Cut out clean discs with a cutter without twisting it, allowing the edges to rise freely.

5. Baking

   Place on a tray. Bake at 200°C until well risen and the crust is uniformly golden. They should sound hollow when tapped on the bottom.

Chef's tips

• Never twist the cutter when shaping, it 'seals' the edges and prevents the scone from rising.
• The secret is the butter: it must remain cold until baking to create those small air pockets.

Storage

Keeps for 2 days in an airtight container. Reheat for 5 minutes in a hot oven to restore crispness.