On their own with butter for breakfast or brunch or for dunking in hot soup, these herb and cheddar scones have a good hit of cheese and subtle but perfect hint of herbs that makes them addictive. This easy recipe is all made in one bowl too.
Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
In a medium bowl, whisk together the flour, baking powder and salt.
Add the very cold butter and cut it in using a knife or pastry cutter until it just looks a little lump. (notes).
Add the cheese and herbs and stir through with a fork.
Add the milk and stir until it comes together.
Turn out onto a very lightly floured board and gently pull together, then flatten out into a 1 inch thick disk.
Use a 2 1/2 inch pastry or cookie cutter to cut out the scones and place on the baking tray at least an inch or two apart. Gently pull scraps together to cut extra ones making sure not to overwork the dough.
Brush the tops with melted butter
Bake for 18 -20 minutes.
Optional: Once baked, you can brush the tops with a little more butter, then place under an overhead grill (broiler) for 1 minute to lightly brown. No more or you risk them drying out.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can use a food processor but make sure not to over-process the mixture.
Author: Marie Roffey
Course: Afternoon Tea, Breakfast, Brunch, Snack
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