Quick & Easy

Parmesan scones with goats cheese and tapenade

Mini parmesan scones with goats cheese & tapenade make delicate, tasty little canapes.
Photographer: Stuart Scott. Stylist: Viciki Liley

Photographer: Stuart Scott. Stylist: Viciki Liley



Parmesan scones


1.Preheat oven to 200°C/180°C fan-forced. Oil oven tray.
2.Sift flour into large bowl; rub in butter, then stir in parmesan. Using a knife, mix in enough buttermilk to make a soft dough.
3.Turn dough onto floured surface, knead lightly until smooth. Press dough out to 1.5cm thickness, cut out 30 x 3cm rounds.
4.Place scones, barely touching each other, on tray. Bake about 20 minutes. Turn scones onto wire rack, cover, cool.
5.Meanwhile, make tapenade: Process ingredients until chopped coarsely.
6.Split scones in half, top each half with tapenade and goats cheese; top each with a parsley leaf.

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