Ingredients
-
8
-
1/2
-
1 1/2
-
2
-
1/2
-
1
-
1/2
-
5
-
-
-
-
-
-
-
Directions
British Herb Scones (Biscuits), Delicious served warm Top each half-scone with a little Sweet Sour Beetroot Relish (posted separately), a small dollop of soured cream, and garnished with a mint leaf, or just enjoy with butter The secret to good scones is not to over-mix the dough, and to cook them in a hot oven Another tip is not to cut scones in half – just start the cut with a knife, then pull apart with fingers
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Steps
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1
Done
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Preheat Oven to 425f. |
|
2
Done
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Lightly Grease a Baking Tray and Dust It With Flour. |
|
3
Done
|
Sift the Flour and Salt Together Into a Large Bowl. |
|
4
Done
|
Add Butter to the Bowl, Toss Briefly Through the Flour, Then Rub It in With Your (preferably Cold) Fingertips Until the Mixture Resembles Breadcrumbs. |
|
5
Done
|
Stir in the Herbs. |
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6
Done
|
Start Adding the Milk, Mixing Initially With a Spatula or Palette Knife, and Then When the Dough Starts to Come Together, With a Quick Light Hand. |
|
7
Done
|
You Are Aiming For a Soft, Unsticky Dough Which Leaves the Sides of the Bowl Clean; You May not Need All the Milk If, However, the Dough Seems a Bit Dry, Add a Teaspoon More Milk at a Time. |
|
8
Done
|
Be Careful not to Add Too Much Milk, and Do not Overwork the Dough. |
|
9
Done
|
Shape the Dough Into a Round With Your Hands and Place on a Lightly Floured Surface. |
|
10
Done
|
Flour the Rolling Pin, Then Lightly Roll Out the Dough to a Thickness of a Half-Inch. |
|
11
Done
|
Stamp Out 2 Rounds With a Biscuit Cutter. |
|
12
Done
|
When You Are Left With the Trimmings, Bring These Together and Roll Out Again Lightly, and Continue Stamping Out Rounds Until You Have Cut Out the Last Scone. |
|
13
Done
|
Lay the Scones on the Prepared Tray, and Brush the Tops Lightly With the Extra Milk. |
|
14
Done
|
Bake 10 12 Minutes Until Well Risen and Lightly Browned. |
|
15
Done
|
Remove to a Wire Rack to Cool. |
