 | 40 mins Breads and scones Traditionally, scones are a British, cake-like snack enjoyed with tea. However, these herb and garlic scones combine the delightful texture of a British scone—flaky on the outside, moist on the inside—with the flavours and triangular shape of an American scone. They feature a blend of cheddar cheese, dill, garlic, onion, and parsley, coming together in a delicious bite. Perfect for lunch, served with soup, or enjoyed as a sandwich with ham or cream cheese. Servings: 8 Prep: 15 min Bake: 25 min Total: 40 min Contains: Dairy, Gluten Free from: Meat, Seafood |
Ingredients | Method |
2 cups flour 1 tsp sugar 1 tsp salt 4 tsp baking powder 1 tsp onion powder 1 tsp garlic powder 1/3 cup butter 1 egg 1/3 cup milk 1 and 3/4 cups mature chedder cheese 2 tbsp of fresh dill chopped 2 tbsp parsley chopped
1/2 cup of spinach chopped (optional)
1 tablespoon milk for brushing over the top | 1. Preheat the oven to 400F and cover a baking sheet with parchment paper. 2. Grate the cold butter and add back to the fridge. 3. Whisk the egg and milk together until well combined. 4. Add the cold butter, cheese, dill, parsley and spinach to the dry ingredients and mix. 5. Add the milk mixture to the dry ingredients and gently fold until the dough roughly comes together. 6. Grease your hands with oil to avoid sticking. Pour the dough onto the baking sheet and pat into a 3/4 inch thick circle using your fingers and the palm of your hands. Brush milk over the top to prevent drying. 7. Bake for 22-25 minutes or until golden brown on the top. Cut into triangles like a pizza and enjoy! Note: It is important that the butter stays cold. As the cold butter melts in the oven, the water content evaporates into steam. This escaping steam causes the dough to rise, resulting in a tall, flaky, and fluffy texture. Storage The dish is enjoyed best when freshly made. Can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. |
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