Easy cheese and herb scones
These scones could not be easier to make, and can be whipped up effortlessly while you are on holiday.
| Recipe By: | Sam Linsell |
| Serves: | 12 to 14 scones |
| Cooking Time: | 15 minutes |
| Cook's Tips: | Mix up the cheeses and herbs to adapt this recipe to your taste. As with all scones, these are best served warm, straight out the oven, with butter. |
| Prep Time: | 10 minutes |
Ingredients
- 250ml fresh or long-life cream
- 340ml still lemonade
- 225 g self-raising flour
- A pinch salt
- 3 Tbsp mixed herbs, chopped (e.g. rosemary, thyme, parsley, oregano and basil)
- 300ml strong cheddar, grated
- 1 egg, lightly beaten
- 375 ml milk
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Cooking Instructions
- Pre-heat the oven to 180°C.
- Using the paddle attachment of your electric mixer, mix all the ingredients together until just combined, be careful not to over mix.
- Turn the dough out onto a floured surface and work it into a ball adding a bit more flour if necessary. Lightly flatten it out with your hands to a height of about 3.5cm. Using a round cookie cutter. Cut out the scones and place on a lined baking tray.
- Mix the milk with the beaten egg and brush the tops of the scones.
- Bake in the oven for 15 minutes until golden brown and risen.
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