Search

Cheese and herb scones

(38 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Cheese and herb scones
Cheese and herb scones
  • Serves: 12

These savoury scones smell absolutely delicious out of the oven and make perfect party food

Ingredients

  • 225g (8oz) self-raising flour
  • 1tsp baking powder
  • Pinch of salt and freshly ground black pepper for seasoning
  • 40g (1 oz) diced butter
  • 2tbsp chopped parsley
  • 100g (4oz) Cheddar cheese
  • 150ml ( pt) milk
  • 1 egg

Serve warm from the oven with slices of cheese and tomato.

Method

  1. Preheat oven to 220C (425F, gas mark 7). Sift the self-raising flour into a bowl with the baking powder, a large pinch of salt and freshly ground black pepper.
  2. Rub the diced butter into flour until the mixture resembles fine breadcrumbs. Stir in the chopped parsley and 50g (2oz) Cheddar cheese.
  3. Add the milk and mix to make a fairly soft dough. Roll out on a floured surface to a 2cm ( in) thickness. Use a small round cutter and stamp out 12 small scones, re-rolling the dough once.
  4. Place on a greased baking sheet. Brush the tops with beaten egg and sprinkle with grated cheese. Bake for 8-10 mins until golden brown and risen. Cool on a wire rack.

Your rating

Average rating

  • 4
(38 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99