Recipe by Norahs Girl
These little scones are lovely served hot with butter or egg-plant pate,goes great with soup.
Top Review by French Tart
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:-)
- 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)
Directions See How It's Made
- 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.