Prep time 15-20 minutes | Cooking time 12-15 minutes | makes 18
Equipment:
- Two baking trays
- Large bowl
- Chopping board or clean bench top for dough
Ingredients:
- 450gms self-raising flour
- 110gms of chilled cubed butter
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried garlic granules or garlic powder
- 1tsp dried onion granules or onion powder
- 1 tbsp mixed herbs
- 50gms parmesan cheese, plus a little extra for sprinkling at the end
- 300ml whole mil
- 1 beaten egg for glazing
Instructions:
- Pre-heat oven to very hot – 220°C conventional oven 200°C fan forced.
- Lightly grease your oven trays and set aside/ or use grease proof paper on the bottom of your tray.
- Place the flour and cubed butter into your bowl and rub together until you have an even breadcrumb like texture (with no big clumps of butter).
- Add the baking powder, salt, garlic and onion granules or power, the mixed herbs and cheese and mix it all together till it’s mixed well and evenly.
- Make a well in the middle and add your milk, mixing together until you have a big dough mound.
- Dump onto a floured surface and separate the dough into 18 equal (give or take) balls.
- Place your separated dough balls onto your prepared oven trays a few centimetres apart (to give them room to expand) and flatted the top slightly using the palm of your hand.
- Brush with your beaten egg and sprinkle with your remaining parmesan cheese.
- Bake for 12-15 minutes until nice and golden.
- Eat while still hot, breaking in half and slathering on some delicious butter so it melts into your scone (for a bit of an extra treat).
RECIPE AGA | FALCON
