British Herb Scones (Biscuits)

Recipe by Daydream
READY IN: 30mins




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