Herb & cheese scones
Prep:
10 mins
Cook:
15 mins
Why not try these scones for a variation on your traditional breakfast scone.
450g plain flour
1½ tsp baking powder
3 tbsp chopped fresh parsley
3 tbsp chopped fresh chives
Pinch of salt
85g butter or margarine
2 medium eggs
200ml milk
25g grated cheddar cheese to sprinkle (optional)
Preheat the oven to 180C/350F/Gas Mark 3 and lightly grease a baking sheet.
Sieve the flour and baking powder into a large mixing bowl.
Rub in the butter or margarine, using your finger tips to resemble fine breadcrumbs.
Mix in the herbs and salt.
In a separate jug, beat the eggs and mix in the milk.
Pour into the dry ingredients and mix until combined - it will be a soft dough.
Turn out onto a floured board and bring together. Try to avoid touching the dough too much as it will make the final scone tough in texture.
Roll out to approx 1 inch or 3cm thick.
Using a cookie cutter, cut the scones out and place on the prepared baking sheet.
Brush the top with a little beaten egg yolk if desired and the cheddar cheese if being used.
Bake for 15 minutes until the top is golden brown.
Remove from the oven and allow to cool for a few minutes before transferring to a wire tray to cool fully.
Serves
4 - 6
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour
Recipe Type
Cakes & Baking, Cake Stall
Cuisine
English
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
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