Prep 10 mins
Cook 12 mins
These little scones are lovely served hot with butter or egg-plant pate,goes great with soup.
- 2 cups plain flour (can use wholemeal but they will be denser)
- 4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon butter
- 1 tablespoon freshly chopped rosemary (1tsp dried)
- 1 cup milk (have use soya milk too, also good)
- Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
- Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
- Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.
I read all the other reviews before making these, and decided to use SR flour and only 2 teaspoons of baking powder - PERFECT! I used freshly chopped rosemary leaves from the garden and added a TEENY WEENY bit of grated Cheddar cheese to the mixture. These were enjoyed on day one as a tea time treat, and on day two TOASTED with cheese on top - see the photo! Thanks Norah's Girl - delicious scones and even nicer toasted the next day. Made for Flour Power in the Photos Forum April 2008. FT:-)
Oh my. Four teaspoons of baking powder CANNOT be right. They were beautiful and the aroma was divine, but, my God! All one could taste was sodium. So salty that it transcended taste, and left the tongue with an awareness of what it must be like to be a salt-lick.
Thanks, I will make these again! :)