Ingredients

• 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

 

Method

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.

Method