Britishherbsconesbiscuits Recipes

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.

AUTHENTIC BRITISH SCONES

Steps:

• Preheat your oven to 425F.
• In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
• Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
• Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
• Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
• Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
• Bake the scones for 12-15 minutes, until golden and firm.
• Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

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.