This is one of those legendary recipes you read and hear about and always wonder about.
It was given to me many years ago by an ex colleague and I had it filed in my recipe graveyard file. You know the one? So the other day I decided to dig it out, do further online research on it, and make it a savoury. I was feeling a little over the whole sugar thing at the time.
This is what you need to make these dreadfully easy scones:
- 250ml / 1 cup of cream (you can use long life cream)
- 1 can of sprite or lemonade / 340ml
- 5 cups of self raising flour
- 1 tsp salt
- 3 Tbs of chopped herbs (I used a mix of rosemary, thyme, parsley, oregano and basil)
- 1 generous cup of grated strong cheddar
- a lightly beaten egg with a splash of milk to glaze the top
Pre heat the oven to 180 degrees C. Using the paddle attachment of your electric mixer, mix all the ingredients until just combined, be careful not to over mix. Turn the dough out onto a floured surface and work into a ball adding a bit more flour if necessary. It can be a bit sticky. Lightly flatten it our 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 (I love using silicone baking mats). Brush the tops with the egg / milk mixture and bake in the oven for 15 minutes until golden brown and risen.
These are just the easiest things to make. If you left out the salt, herbs and cheese you could keep them as a sweeter version.
Like all scones, they are at their very best when they just come out the oven.
Fabric under scones by Silk and Cotton Co