Do you grow fresh herbs in your garden? Now is the time that they can really start to flourish. Why not try baking some lovely, herby, savoury scones? The one in the picture has been made with thyme and marjoram, but you could try, bergamot, rosemary, basil, parsley… what ever herby delights you have in your garden and you fancy. You could add some grated cheese too, or top the scones with it, if you wish. You could also use half white and half wholemeal self-raising flour, rather than all white, as has been done for the type of scone in the picture, (you may wish to add a small pinch of baking powder too, if you do this, to ensure that they turn out light in texture).
Recipe (makes 8)
250g self-raising flour white flour
50g butter or sunflower margarine
A pinch of salt
1 rounded tablespoon of finely chopped fresh herbs, (less if using rosemary, as it is strongly flavoured)
A handful of grated cheese, (optional)
175 ml of diary or plant milk
Pre-heat oven to 220 C / Gas mark 7 and grease a baking tray
Sift flour and salt into a bowl
Add the butter or margarine and rub in gently with your fingertips until thoroughly incorporated
Stir in the herbs (and grated cheese if using)
Mix in the milk with a table knife to form a soft, sticky dough, but don’t over work it
Tip the dough onto a floured surface. Bring together and pat into a circle, about 2.5 to 3 cm thick. Cut into 8 triangles.
Transfer to a baking sheet and brush with a little milk
Bake for 12 minutes
Ideally, eat on day made, still warm. (Can be frozen).