Herb Scones

Name: Herb Scones
Yield: 8
Cuisine: Australian
Ingredients: 300g self-raising flour, plus extra for dusting; Pinch salt flakes, crushed; 50g cold butter, diced; 220ml milk, plus extra for brushing; ¼ cup chopped herbs

I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or thyme – even a little very finely chopped rosemary – in this versatile, tasty herb scone recipe.

Makes 8

Ingredients

300g self-raising flour, plus extra for dusting
Pinch salt flakes, crushed
50g cold butter, diced
220ml milk or buttermilk, plus extra for brushing
¼ cup chopped herbs

Method

Preheat oven to 240°C.
Sift flour into a bowl.
Add salt and butter and use your fingertips to rub butter into the flour until there aren’t any more lumps.
Make a well in the centre, add milk and herbs and use a pastry scraper or hard spatula to cut it into the flour to form a soft sticky dough.
Turn onto a well-floured bench, dust the top and your hands with flour, and pat the dough into a 3cm-thick round.
Use a pastry scraper or hard spatula to cut the round into eight wedges.
Reassemble them into a circle on a baking paper-lined oven tray.
Brush the tops with milk.
Place in the oven, reduce temperature to 200°C and bake for about 20 minutes, until well-browned.
Transfer to a wire rack to cool a little.
Serve herb scones warm with butter.