Ingredientes para British Herb Scones Biscuits
- Self Rising Flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- Parsley
- Sage
- Thyme Leaves
- Tarragon Leaf
- 3/4 cup milk (plus 1 teaspoon extra, if needed)
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Cómo preparar British Herb Scones Biscuits
- Preheat your oven to 425°F (220°C).
- Lightly grease a baking tray and dust it with flour.
- Sift 2 cups all-purpose flour and 1/2 teaspoon salt into a large bowl.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and chives).
- Gradually add 3/4 cup milk, mixing gently with a spatula or knife until the dough just comes together. Avoid overmixing!
- Add a teaspoon of milk at a time if the dough is too dry. Do not overwork the dough.
- Turn the dough out onto a lightly floured surface and gently shape it into a round.
- Lightly flour a rolling pin and roll the dough to 1/2 inch thickness.
- Use a 2-inch biscuit cutter to cut out scones. Regather scraps, re-roll, and cut out more scones.
- Place scones onto the prepared baking tray and brush the tops lightly with a little extra milk.
- Bake for 10-12 minutes, or until golden brown and well-risen.
- Remove scones to a wire rack to cool slightly.
- Serve warm with beetroot relish, soured cream, and fresh mint, or simply enjoy with butter. Store leftovers in the freezer and reheat gently in the microwave.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
0g
Fat
12g
Carbs
5g
