Italian Herb; Parmesan Scones

Italian Herb; Parmesan Scones






15 mins

20 mins



2-1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp garlic salt

1 tbsp Italian seasoning, crumbled fine

1 cup finely grated Parmesan, divided

2 large eggs

1-1/2 cups buttermilk

1/4 cup cup extra virgin olive oil, plus more for serving, if desired

Butter for serving, if desired


In a large mixing bowl, combine flour, baking powder, baking powder, soda, garlic salt, Italian seasoning, and 1/2 cup of the cheese. Make a well in the center.
In a smaller bowl, whisk together eggs, buttermilk, and olive oil.
Pour into the well in the dry ingredients, and stir batter just until it’s combined. It will appear lumpy.
Oil 12 muffin cups, spray with cooking spray, or line with disposable paper liners.
Divide the batter evenly between the cups. Sprinkle the tops of the muffins with the remaining Parmesan cheese.
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the muffin tin directly on the grill grate and bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Cool for several minutes before removing from the muffin tin. Serve warm with butter or olive oil. Enjoy!

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