Fresh Herb Scones

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  • 2 cups self raising flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 30g butter
  • 1/4 cup finely chopped chives
  • 1 tablespoon finely chopped dill
  • 1/4 cup finely chopped parsley
  • 1/2 cup milk
  • 1/2 cup water



Preheat oven to 210 C. Sift flour, sugar and salt into basin and rub in butter, stir through herbs.
Pour in milk and enough water to make a sticky dough. Turn on to a lightly
floured surface and knead lightly until smooth. Pat dough out to approximately
2 cm thickness and cut into rounds with a 5 cm cutter. Place scones in a
lightly greased 20cm round tin and brush the tops with milk. Bake for 15-20 minutes.

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