Updated: May 3
Makes 8 smallish scones
11/2 cups self-raising flour
60g cubed, chilled butter
1 cup grated tasty cheese (I use whatever cheese I have in the fridge)
2 Tbsp finely chopped chives
1 Tbsp finely chopped flat-leaf parsley
(I use whatever herbs I have in the garden that I think will taste nice together)
3/4 cup milk (I have used yogurt and that worked just as well)
Extra milk for brushing
Sea salt flakes
Preheat oven to 220C (200C fan forced). Lightly grease a 20cm square cake tin.
Sift 11/2 cups self-raising flour into a large bowl. With your fingertips, rub 60g cubed, chilled butter into flour until mixture resembles fine breadcrumbs. Add 1 cup grated cheese, 3 Tbsp finely chopped herbs. Stir to combine.
Add 3/4 cup milk and stir quickly with a flat-edged knife until just combined. On a lightly floured board, knead mixture lightly and quickly into a 2cm thick round. Don't overwork dough or the scones will be heavy and tough.
Using a 5cm round scone/biscuit cutter (I used the top of a jar that was the same size), cut 8 scones from the dough. Put scones in prepared cake tin. Brush with milk and sprinkle with sea salt flakes.
Bake for 15-20 minutes or until golden and scones sound hollow when tapped.
Make sure your butter is cold and cubed
Measure out your ingredients before starting the recipe
No peeking by opening the oven door this will drop the oven temperature
Light and quick is best for kneading scone dough