Mini Parsley Scones

Preparation60 min.
Cooking35 min.
Тotal95 min.
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  • flour - 2 cups
  • milk - 3 cups
  • salt - 1/2 tsp
  • sugar - 1 tsp
  • yeast - 1 packet dry, or 3 1/3 tbsp (50 g) fresh
  • butter - 4/5 cup (200 g)
  • parsley - 2 bunches
  • eggs - 1 yolk
  • black pepper - to taste


Dissolve the yeast in a bowl with a little warm milk and add the salt and sugar. Sprinkle it with a little flour, stir and leave it to rise.

Sift the flour and add the effervescent yeast, remaining milk and softened butter. Knead a soft dough and spread it out into a layer 1/4″ (0.5) cm thick. Wash the parsley, clean and chop it, add salt and sprinkle it with black pepper. Fry it briefly with a little butter on low heat and leave the dish to sit with a lid on for 15 minutes.

Pour the parsley over the dough, roll it up, cut it into slices and smear the resulting scones with beaten egg yolk. Put them in a baking dish greased with oil and bake until reddened.

Coat them with butter while still warm and sprinkle them with chopped fresh parsley.find similar recipes here

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