Herb Scones

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Herb Scones

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. For something different, try pull-apart chive rolls, scone dough scrolled around a simple herb filling.

Makes 8

Ingredients
  • 300g self-raising flour, plus extra for dusting (10½oz)
  • Pinch salt flakes, crushed
  • 50g cold butter, diced (1¾oz)
  • 220ml milk or buttermilk, plus extra for brushing (just under 1 cup)
  • ¼ cup chopped herbs (handful)
Method
  1. Preheat oven to 240°C (465°F).
  2. Sift flour into a bowl.
  3. Add salt and butter and use your fingertips to rub butter into the flour until there aren’t any more lumps.
  4. 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.
  5. Turn onto a well-floured bench, dust the top and your hands with flour, and pat the dough into a 3cm-thick round (about 1¼″).
  6. Use a pastry scraper or hard spatula to cut the round into eight wedges.
  7. Reassemble them into a circle on a baking paper-lined oven tray.
  8. Brush the tops with milk.
  9. Place in the oven, reduce temperature to 200°C (400°F) and bake for about 20 minutes, until well-browned.
  10. Transfer to a wire rack to cool a little.
  11. Serve herb scones warm with butter.
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