Cheesy Topped Sage, Rosemary & Thyme Scones
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.