Cheesy Topped Sage, Rose­mary & Thyme Scones

Country Smallholding - - Great Garden Recipes -

Th­ese herby scones are fab­u­lous warm from the oven with cold but­ter. Also good served with soup.

Makes 7- 8 scones 1 small onion, diced 1 tea­spoon but­ter & 1 tea­spoon oil 225g plain flour 1 level tea­spoon bi­car­bon­ate of soda 2 level tea­spoons cream of tar­tar 40g soft­ened but­ter 10g golden caster sugar Cayenne & ground white pep­per to taste ¼ tea­spoon mus­tard pow­der Ap­prox­i­mately 1 ta­ble­spoon mixed finely chopped sage, rose­mary and thyme leaves 130ml milk, warmed slightly 1 ta­ble­spoon cider vine­gar Up to 25g grated ma­ture Ched­dar cheese to fin­ish

Pre­heat oven to 200C (fan oven) or equiv­a­lent You will need a greased bak­ing tray and a 6cm fluted round cut­ter Sieve flour, rais­ing agents, both pep­pers and mus­tard pow­der into a large bowl. Rub in soft­ened but­ter and stir in sugar, herbs and onion. Com­bine milk and cider vine­gar and stir into mix grad­u­ally: the han­dle of a wooden spoon works well. Knead gen­tly and pat into a round roughly 2½cm thick on a lightly floured board. Cut out rounds, gen­tly push trim­mings to­gether and cut out again. Trans­fer to bak­ing tray and top with cheese. Bake for 10-12 min­utes un­til well risen and golden brown on top.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.