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!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.

Step 3

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.

Step 4

Stir in the shredded mozzarella cheese and chopped parsley, ensuring the ingredients are evenly distributed.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Gather the leftover dough, re-roll it, and cut out more scones until all the dough is used.

Step 9

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.

Step 10

Bake in the preheated oven for 12-15 minutes, or until the scones are puffed and golden brown.

Step 11

Remove the scones from the oven and let them cool slightly on a wire rack before serving.

Step 12

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

Serving size	666.6 grams (666.6g)

Amount per serving	% Daily Value*
Calories	1998

Total Fat 94.90g	122%
Saturated Fat 55.60g	278%
Polyunsaturated Fat 0.10g
Cholesterol 458mg	153%
Sodium 4488mg	195%
Total Carbohydrate 207.40g	75%
Dietary Fiber 7.10g	25%
Total Sugars 9.50g
Protein 72.90g	146%

Vitamin D 125IU	625%
Calcium 1426mg	110%
Iron 14mg	78%
Potassium 723mg	15%

*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.

Source of Calories

Fat: 43.2%

Protein: 14.8%

Carbs: 42.0%