Mini Parmesan Scones

• 2 cups self-raising flour, sifted
• 30g chilled butter
• 1/3 cup KRAFT* Grated Parmesan
• 1 tablespoon chopped fresh chives
• 3/4 cup milk
• 125g PHILADELPHIA Light Spreadable Chive & Onion, softened
• 1 cup sliced roasted red capsicum fillets

1. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
2. Stir through the Parmesan and chives.
3. Add milk and mix until a soft, sticky dough begins to form (do not over mix).
4. If dough is dry add a little more milk.
5. Turn dough out onto a lightly floured surface and roll to 2cm thick.
6. Using a 3cm round cutter, cut 30 scones from the dough.
7. Place scones onto a lined baking tray, brush with a little extra milk and bake at 210C for 8-10 minutes until cooked.
8. Allow to cool.
9. Cut scones in half.
10. Place scone bases on a serving platter and top with a teaspoon of Philly*, some roasted capsicum and the scone tops.
11. Serve.

flour, butter, fresh chives, milk, philadelphia

Taken from www.kraftrecipes.com/recipes/mini-parmesan-scones-104443.aspx (may not work)