Any other strong hard cheese will work in place of parmesan
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
350g/12¼oz self-raising flour, plus more for dusting
3/4 tsp salt
1 tsp baking powder
2 tbsp ras el hanout
85g/3oz butter cut into cubes
150g/5¼oz grated parmesan plus a little more for the top of the scones
⅛ tsp lemon juice
beaten egg for glazing
Preheat the oven to 220C/ 200C fan /428F/Gas mark 7, putting a baking tray in the oven to preheat as well.
Sieve the flour, salt, baking powder and ras el hanout into a large bowl and mix well. Add the butter and rub it in until the mixture resembles breadcrumbs. Alternatively, use a food processor and mix until the butter has disappeared.
Mix in the cheese. Add the lemon juice to the milk and then add this to the flour mixture. Stir quickly with a knife and then use your hands to make a dough ball. Knead a few times just until the dough becomes smooth. Scatter a little flour over a work surface and shape the dough with your hands or a rolling pin so that it is 2.5cm/1” thick. To make triangular scones, make a circle with the dough and cut it into 1/8th like a cake. Or use a floured 5cm/2” wide smooth cutter to cut out circular scones. You may need to reform some of the dough to cut out the last few scones. Brush the tops of the scones with the beaten egg and then finish with grated parmesan.
Place the dough scones directly on the preheated baking tray and immediately return to the oven. Bake for 10-15 minutes until lightly golden on top. Leave for a few minutes on the baking tray before transferring to a cooling rack. Serve with butter.