British Herb Scones Biscuits

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Delicious served warm. Top each half-scone with a little sweet sour beetroot relish (posted separately), a small dollop of soured cream, and garnished with a mint leaf, or just enjoy with butter. The secret to good scones is not to over-mix the dough, and to cook them in a hot oven. Another tip is not to cut scones in half - just start the cut with a knife, then pull apart with fingers.

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Steps

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Preheat oven to 425f.

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Lightly grease a baking tray and dust it with flour.

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Sift the flour and salt together into a large bowl.

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Add butter to the bowl , toss briefly through the flour , then rub it in with your finger.

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Stir in the herbs.

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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.

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You are aiming for a soft , unsticky dough which leaves the sides of the bowl clean.

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You may not need all the milk if , however , the dough seems a bit dry , add a teaspoon more milk at a time.

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Be careful not to add too much milk , and do not overwork the dough.

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Shape the dough into a round with your hands and place on a lightly floured surface.

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Flour the rolling pin , then lightly roll out the dough to a thickness of a half-inch.

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Stamp out 2 rounds with a biscuit cutter.

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When you are left with the trimmings , bring these together and roll out again lightly , and continue stamping out rounds .

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Ingredients

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self-rising flour, salt, butter, parsley, sage, thyme leaves, tarragon leaf, milk