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.

• Ready In: 30 mins
• Yields: 10-12 scones

Ingredients

• 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

Directions

1. Preheat oven to 425°F.
2. Lightly grease a baking tray and dust it with flour.
3. Sift the flour and salt together into a large bowl.
4. Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
5. Stir in the herbs.
6. Start 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.
7. You 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.
8. Be careful not to add too much milk, and do not overwork the dough.
9. Shape the dough into a round with your hands and place on a lightly floured surface.
10. Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
11. Stamp out 2” rounds with a biscuit cutter.
12. When 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.
13. Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
14. Bake 10 – 12 minutes until well risen and lightly browned.
15. Remove to a wire rack to cool.
16. Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.