Wednesday, 21 February 2007

Herby Scones

CHIVES: This versatile herb is a member of the onion (allium) family and its leaves can be harvested from February right up to early winter. Try these herby scones - wonderful if eaten still warm with melting butter and cheese.

Herby Scones
(Makes 16)

275g (10oz) self-raising flour
75g (3oz) butter
125ml (4fl oz) milk
1tsp dried mixed herbs
4 leaves of fresh chives, snipped
2tbsp fresh chopped parsley
pinch salt

Pre-heat oven to 200C/Gas 6. Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs. Add the salt and mix in the milk to make a soft dough. Alternatively, put all the ingredients into a food processor.
Roll out the dough to 1 cm (1/2 inch) thick. Use a small scone cutter and cut 16 scones. Place onto a greased baking sheet. Bake for 14-16 minutes. Take out of the oven and cool on wire racks.

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