The first recipe of 2020! Thought I’d kick of the new year with one of my favourites! All throughout the year my mum, sister and I visit Perrywoods Garden Centre and always eat in their tearooms and the scones are absolutely to die for! So this recipe is my take on their tearoom herb scones!
What you’ll need:
- 225g self-raising flour
- 55g cold salted butter
- 1 tsp baking powder
- Pinch of salt
- 1 tsp mixed herbs
- 160g grated mature cheddar
- 120ml milk
Let’s get started:
- Pre-heat the oven to 180°C with a large baking tray inside.
- Place the self-raising flour, baking powder, salt, and mixed herbs into a large bowl.
- Cut the butter into cubes and place them into the large bowl. Rub the ingredients together using your fingertips until the mixture resembles breadcrumbs.
- Add in 120g of the grated cheese to the breadcrumbs and mix together.
- Make a well in the centre of the dry mix and add in some of the milk. Don’t add all the milk in at once because you might not need it all.
- Using your hands bring the mix together to form a soft but firm dough.
- Tip the dough out onto a lightly floured surface and press it down until its around 2cm/2.5cm thick and cut out circles using a medium cutter. I believe the one I used was 8cm.
- Place the rounds onto a sheet of parchment paper and glaze with some of the leftover milk and top with cheese.
- Remove the pre-heated tray from the oven and transfer the scone topped parchment paper on top.
- Place the tray back in the oven and bake the scones for 15-20 minutes until they have risen and turned golden in colour.
- Leave them to cool or serve warm out of the oven!
These scones smell so good while their baking and they taste amazing served warm topped with cream cheese and chutney! Check back in next week for a recipe for red onion chutney!