These Cheese and Herb Scones, filled with cheddar and rosemary are a great twist on a classic simple scone recipe.
Course: Afternoon Tea, Breakfast, Brunch, Snack
Keyword: herb scones, scone recipe, scones
3cups(385g) plain flour
1 1/2tspmild paprika
1 1/2tspbaking powder
60gbuttercold, chopped quite small
1 1/2Tbspfresh rosemary finely chopped
Preheat the oven to 200C (400F). Line a baking tray with baking paper.
Add the flour, paprika, baking powder and salt to a food processer and pulse until it resembles fine bread crumbs. You can also use your finger tips and a large bowl and work the flour and butter together to reach the same bread crumb texture. I like to use a food processor as the butter stays colder this way. Add the rosemary and cheese and process again. Finally add almost all of the milk (leaving about a teaspoon aside) and process until it starts clumping together.
Turn the wet dough out onto a lightly floured surface. Gently pull together into a smooth disk about 2.5cm (1 inch) thick and transfer to the baking tray. Use a sharp knife to cut almost all the way through into 8 wedges.
Use a pastry brush to brush the remaining milk over the top of the dough. Sprinkle the parmesan all over the top.
Bake for around 25-30 minutes until the top is dark golden and it sounds hollow when you tap it. This is best served warm. Just tear the wedges apart.