Mini Mozzarella Cheese Scones
Indulge in the irresistible charm of Mini Mozzarella Cheese Scones, a delightful twist on the classic savory bake. These bite-sized treats are perfectly tender with a rich, cheesy flavor, thanks to the generous helping of shredded mozzarella and a hint of fresh parsley for brightness. Made with simple pantry staples, this recipe is a breeze to prepare, with just 20 minutes of prep time and a short bake for golden perfection. Elevate the scones with a sprinkling of grated Parmesan for an extra layer of savory decadence. Whether served warm with a pat of butter or paired with soups, salads, or as part of a party platter, these mini scones promise to be an irresistible crowd-pleaser. Quick, cheesy, and oh-so-satisfying, they’re the perfect treat for any occasion!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 60 grams Unsalted butter, chilled and diced
- 150 grams Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, finely chopped
- 120 milliliters Whole milk
- 1 unit Egg, beaten (for egg wash)
- 2 tablespoons Optional: grated Parmesan cheese for topping
Instructions
Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
Add the diced unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the shredded mozzarella cheese and chopped parsley, ensuring the ingredients are evenly distributed.
Create a well in the center of the dry mixture and pour in the milk gradually, mixing gently with a fork or spoon until a soft dough forms. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a rectangle about 2-3 cm thick.
Using a 5 cm round cutter (or the rim of a small glass), cut out circles of dough and place them on the prepared baking tray, leaving some space between each scone.
Gather the leftover dough, re-roll it, and cut out more scones until all the dough is used.
Brush the tops of the scones with the beaten egg for a golden finish. If desired, sprinkle a pinch of grated Parmesan cheese on top of each scone.
Bake in the preheated oven for 12-15 minutes, or until the scones are puffed and golden brown.
Remove the scones from the oven and let them cool slightly on a wire rack before serving.
Serve warm or at room temperature. These mini mozzarella cheese scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
