1/3 Photos of 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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 425°F.
- 2Lightly grease a baking tray and dust it with flour.
- 3Sift the flour and salt together into a large bowl.
- 4Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
- 5Stir in the herbs.
- 6Start 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.
- 7You 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.
- 8Be careful not to add too much milk, and do not overwork the dough.
- 9Shape the dough into a round with your hands and place on a lightly floured surface.
- 10Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
- 11Stamp out 2 rounds with a biscuit cutter.
- 12When 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.
- 13Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
- 14Bake 10 12 minutes until well risen and lightly browned.
- 15Remove to a wire rack to cool.
- 16Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.
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Nutritional Facts for British Herb Scones (Biscuits)
Serving Size: 1 (437 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 121.9
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 2.5 g
- Cholesterol 11.2 mg
- Sodium 438.9 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.7 g
- Sugars 0.0 g
- Protein 2.8 g