Mini Parmesan Scones

1. 1

   Rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. 2

   Stir through the Parmesan and chives.

3. 3

   Add milk and mix until a soft, sticky dough begins to form (do not over mix).

4. 4

   If dough is dry add a little more milk.

5. 5

   Turn dough out onto a lightly floured surface and roll to 2cm thick.

6. 6

   Using a 3cm round cutter, cut 30 scones from the dough.

7. 7

   Place scones onto a lined baking tray, brush with a little extra milk and bake at 210C for 8-10 minutes until cooked.

8. 8

   Allow to cool.

9. 9

   Cut scones in half.

10. 10

    Place scone bases on a serving platter and top with a teaspoon of Philly*, some roasted capsicum and the scone tops.

11. 11

    Serve.

No additional tips available.