Cheese and Herb Scones

A few days ago a friend asked me if I had a savoury scone recipe. Here was I thinking that everyone would have their own favourite recipe, but maybe not! So here is one that works every time.

Savoury Scones can be served for lunch or dinner or just a nice snack at any time of day. I have served them with many different soups, cream cheese and pickle or with a slathering of butter. Which ever way you choose to eat them be mindful that they are addictive and it's difficult to stop at just one.

Serve these in preference to sweet scones because lashings of cream and jam have way more calories and I like to think that the savoury scones are a little healthier than the sweet alternative. So be friendly and share them around.

CHEESE AND HERB SCONES

Ingredients  Makes 12 scones

2 cups self raising flour
30g butter diced
pinch salt
1/2 cup skim milk
1/2 cup water
1 cup tasty cheese
1/2 cup parmesan cheese
1/4 cup of extra cheese (optional)
handful of chopped herbs chives, oregano, basil, parsley
or a combination of these works well

• Prepare a baking tray with baking paper and set aside. Heat oven to 200º fan forced/400
• In a large bowl add butter, salt and flour and rub in with fingertips.
• Add cheese. Combine water and milk and add this to the flour beginning with a well in the centre.
• Using a flat bladed knife work the flour until it comes together in a ball.

• Knead very gently on a floured board them roll out to around 2cms thick.
• Using a floured scone cutter, cut out scones and place reasonably close together on your prepared baking tray.

• If using extra cheese, sprinkle this on top of the scones and bake in oven for 15 - 20 minutes until nicely brown on top. Cool on a wire rack.