- 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.