These Cheese & Herb scones taste delicious served fresh out of the oven with lashings of butter ! Scones are always so quick and easy to make, and I tend to make them several times a month, at least !
Sometimes I make plain scones for breakfast or afternoon tea, and sometimes for a change I’ll make cheese scones with a touch of cayenne pepper or freshly chopped herbs added to the dough.
Here is my recipe for ‘Cheese & Herb’ scones below -: (If you’d like to see one of the very first recipes I ever published on the blog almost 2 years ago now, you can see my recipe for “Felicity’s Breakfast Scones” over here).
Here is my recipe for ‘Cheese & Herb’ scones below -: (If you’d like to see one of the very first recipes I ever published on the blog almost 2 years ago now, you can see my recipe for “Felicity’s Breakfast Scones” over here).
Cheese & Herb Scones
2 cups Flour
4 tsp Baking Powder
Pinch of Salt
3 tbsp Margarine (or Butter)
1 cup Cheddar Cheese, grated
1 tbsp fresh Herbs, chopped (Thyme or Rosemary work well) – if no fresh, then use dried
1 Egg, beaten
½ cup Milk
Sift the flour, baking powder & salt together. Rub in the margarine (or butter), until the mixture resembles coarse bread crumbs. Add the grated cheese and herbs and stir. Then add the beaten egg & milk. Mix with a fork, until mixture leaves the sides of the bowl. Knead gently (and quickly) on a floured surface. Roll out quite thick – about 1 to 1 ½ cm – and cut in to rounds. Bake at 200’C/400’F/Gas Mark 6 for +- 10 minutes.
