Ricotta cheese scones
White self-raising flour
320 g, plus 1 tbs extra for dusting
Reduced-fat ricotta cheese
½ cup(s), deli-fresh, (120g)
Grated parmesan cheese
½ cup(s), finely grated, (40g)
1 tbs, chopped
150 ml, (approximately)
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Sift flour, baking powder, mustard powder, 1 teaspoon ground black pepper and a pinch of salt into a large bowl. Whisk ricotta, half the parmesan, 1 egg and chives in a medium bowl until combined. Make a well in flour mixture, stir in ricotta mixture and enough milk to form a soft dough.
- Turn dough onto a lightly floured surface and gently knead for 1-2 minutes, until smooth. Roll out to a 3cm-thickness. Cut dough into 12 rounds with a 6cm round cookie cutter, re-rolling dough trimmings, as needed. Place rounds, about 1cm apart, on prepared tray.
- Lightly beat the remaining egg in a small bowl. Brush tops of rounds with beaten egg and sprinkle with remaining parmesan. Bake for 12-15 minutes, until scones are golden brown. Transfer to a wire rack. Serve warm.