Ingredients
1 5/8 cups flour
1 1/8 cups cornflour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
chili powder
1/2 cup butter
1 5/16 cups Parmesan cheese grated
6 3/4 tablespoons milk
3 eggs
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Preheat the oven to 200 degrees Celsius. Sieve the flour and mix with the cornflour, baking powder, sugar, salt, and a pinch of chili powder. Add the butter, in pieces, and combine with the flour using the fingertips. Add the cheese and mix well. In a separate bowl, beat 2 eggs with the milk. Add the egg and milk mixture to the flour mix and blend together using a fork. Using your hands, work into a smooth dough ball, adding flour as necessary if it appears too sticky. On a floured surface, roll out the dough to 2-centimeters thick. Using a 6-centimeter cutter, cut into scones. Place on a parchment paper-lined baking and brush with the remaining beaten egg. Bake for 20 minutes or until lightly golden. Gently remove the scones and leave to cool on a cooling rack. Serve warm.