British Herb Scones (biscuits)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 8 ounces self-rising flour
• 1/2 teaspoon salt
• 1 1/2 ounces butter, cold from the refrigerator and cut into small cubes
• 2 tablespoons finely chopped parsley
• 1/2 tablespoon finely chopped sage
• 1 teaspoon chopped thyme leaves
• 1/2 teaspoon finely chopped tarragon leaf
• 5 ounces milk (more or less may be required)
• milk, a little extra to glaze

Recipe

• 1 preheat oven to 425°f.
• 2 lightly grease a baking tray and dust it with flour.
• 3 sift the flour and salt together into a large bowl.
• 4 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 stir in the herbs.
• 6 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 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 be careful not to add too much milk, and do not overwork the dough.
• 9 shape the dough into a round with your hands and place on a lightly floured surface.
• 10 flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
• 11 stamp out 2” rounds with a biscuit cutter.
• 12 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 lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
• 14 bake 10 – 12 minutes until well risen and lightly browned.
• 15 remove to a wire rack to cool.
• 16 serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.