Fresh Herb Scones Food

GARDEN FRESH HERB SCONES

Steps:

• 1. Preheat oven to 375 degrees. Combine flour and next 4 ingredients in a large bowl.
• 2. In another bowl whisk buttermilk, olive oil, egg, lime juice, garlic and freshly minced herbs.
• 3. Pour wet ingredients into dry and combine just until mixed.
• 4. Turn dough onto a lightly floured surface and kneed about 10 times.
• 5. Divide dough into 2 small balls flatten each ball to about1 inch thick.
• 6. Cut each circle into 6 wedges. Place onto a baking sheet.
• 7. Bake 15 minutes or until done. Serve warm

HERB AND CHEESE SCONES

Steps:

• Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

FRESH HERB SCONES

Steps:

• Heat oven to 400 degrees.
• Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Stir in milk and egg just until moistened.
• On floured surface, gently knead dough 10 times.
• Place on cookie sheet; roll or pat dough into a 6" round.
• Cut 8 wedges; separate slightly.
• Bake for 15-20 min.
• or until golden brown.
• serve warm.

CHEESE AND HERB SCONES

Steps:

• Preheat the oven to 230 C / 210 C Fan / Gas 8. Line a baking tray with parchment.
• Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and and rub through with your fingers until the mixture resembles breadcrumbs.
• Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have ran out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)
• Knead for about 2 minutes on a floured surface. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray. Try to cut the scones as close together as you can so you can fit more scones out of the mixture. Re-roll the dough and cut more scones until you have no dough left.
• Bake in the oven for about 17 minutes. Keep an eye on your scones to make sure that they do not burn!

BRITISH HERB SCONES (BISCUITS)

Steps:

• Preheat oven to 425°F.
• Lightly grease a baking tray and dust it with flour.
• Sift the flour and salt together into a large bowl.
• Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
• Stir in the herbs.
• Start adding the milk, mixing initially with a spatula or palette knife, and then when the dough starts to come together, with a quick light hand.
• You are aiming for a soft, unsticky dough which leaves the sides of the bowl clean; you may not need all the milk – if, however, the dough seems a bit dry, add a teaspoon more milk at a time.
• Be careful not to add too much milk, and do not overwork the dough.
• Shape the dough into a round with your hands and place on a lightly floured surface.
• Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
• Stamp out 2” rounds with a biscuit cutter.
• When you are left with the trimmings, bring these together and roll out again lightly, and continue stamping out rounds until you have cut out the last scone.
• Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
• Bake 10 – 12 minutes until well risen and lightly browned.
• Remove to a wire rack to cool.
• Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.