| Herb Scones |
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| Written by Margaret Foss, 2009 | |
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110g (4oz) white self-raising flour 110g (4oz) wholemeal self-raising flour OR use all white self-raising flour 55g (2oz) soft spread 1 tbsp fresh herbs such as thyme, rosemary, marjoram, chopped OR 1 tsp dried herbs such as herbes de Provence 150ml (5 fl oz) natural yoghurt 1. Spoon the flour into a mixing bowl, add the spread and rub it into the flour. Stir in the herbs. 2. Spoon in the measured yoghurt and stir to form a soft dough, adding a little more if needed. 3. Turn the dough onto a lightly floured surface and knead lightly and briefly. 4. Pat the dough out with the heel of your hand to form a circle. 5. Cut with a very sharp knife into 6 triangles OR cut through sharply with a round cutter. 6. Place on a baking sheet and bake at 210(C/425(F/gas mark 7 for about 15 minutes or until golden and the base sounds hollow when tapped. |
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