Ann Creber's - Savoury Scone Wedges
Recipes
by Ann Creber
I love soup and rely heavily on it for my Winter lunches! Easy standby, too, for family weekend meals before or after after sporting activities To make it a more substantial, I suggest you serve these delicious Savoury Scone Wedges with the soup!
INGREDIENTS
Makes 8
- 2 cups SR flour
- Little salt & pepper
- 2 T-3 TB chopped fresh mixed herbs (such as parsley, thyme, basil, oregano, chives)
- 1 TB butter
- 3/4 cup milk (approx.)
- 4 TB grated tasty cheese (optional)
METHOD
- Sift the flour into a bowl, add the salt & pepper and chopped herbs. LIGHTLY run in the butter. Make a well in the mixture and pour in the milk. Using a knife or spatula, lightly mix the dough. (I can't emphasise strongly enough that you MUST do everything with scone making using a light touch!)
- Turn onto a lightly floured board, shape into a round and pat down to about 2.5 cm thickness. (Remember, handle the dough as little as possible and always with that light touch!)
- Place gently onto a lightly floured baking tray and, using a sharp knife, slice to create 4 wedges but do not separate. Sprinkle on the grated cheese, if using.
- Place into a preheated 250C oven and cook for 10-12 minutes or until scones have risen and cheese has melted. Wrap in a tea towel until ready to serve and then break into 8 wedges!
(I think I might have to go and make a batch myself to have with my soup lunch!)
Ann Creber
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