Parsley and Chive Scones

Tisme's Note:

A different way with savoury scones! Served warm with butter.....ewwwww Yum!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 2 cups self raising flour
• seasoning
• 2 tablespoons parsley, finely chopped
• 1 tablespoon chives, finely chopped
• 1/2 onion, finely chopped
• 2 spring onions, chopped
• 30 g butter
• 150 ml milk
• milk, for glazing

Directions:

1. Combine the flour seasoning parlsey, chives, onion and shallots in a bowl.
2. Rub in the butter until the mix resembles fine breadcrumbs, then add sufficient milk to make a soft manageable dough. Knead dough on a lightly floured board, to approx 2 1/2cm (1 inch) thick and cut into rounds.
3. Place rounds on a greased baking sheet, glaze with a little milk and bake at 200c for 12-15 minutes or until cooked.

Reviews

[I'mPat]

Great scone, I used fresh parsley and chives from the garden and 12 lovely savoury scones, served with Caribbean Creamy Sweet Potato Soup made for a delicious lunch for 3 (though I scones left over for tomorrow). Thank you Tisme, made for Make My Recipe Edition 11.

[JanuaryBride]

LOVE these. Thanks for sharing! Easy and yummy. I made my own self raising flour (used 1 cup bread flour, 1 cup whole wheat flour, 2.5 tsp baking powder and 1/2 tsp salt). Used a little more than 150ml of milk to get the right consistency. Fabulous recipe. Made for MAKE MY RECIPE. Thanks for sharing! Just wanted to update and say I made these again today and WOW do we like them! I only used 1/4 of a small onion this time and it was plenty. I also subbed light margarine for the butter and it worked just fine! I served them along side acorn squash for a wonderful sweet and savory vegetarian lunch!

[Tea Jenny]

I think Lalaoula's picture lured us all to make these wonderful scones, I too thought they were very nice indeed, I made half the amount and wish I had made the full amount now, but I will be making them again. I made them to the recipe and had butter and some nice cheddar with them. They are very crunchy on the outside and nice and moist on the inside. Thanks for a excellent recipe. Made for herb of the month May chives 2010