Best British Herb Scones Biscuits Recipes

Fresh Herb Scones image

Provided by Nancy Van Ess

Categories Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/4 cup fresh parsley, chopped
1 tablespoon sugar
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
3 teaspoons baking powder
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/3 cup butter or 1/3 cup margarine
1/2 cup milk
1 egg, slightly beaten

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.

Nutrition Facts : Calories 208.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 45.7, Sodium 367.1, Carbohydrate 26.8, Fiber 1, Sugar 1.7, Protein 4.7

British Herb Scones (Biscuits) image

Provided by Daydream

Categories Scones

Time 30m

Yield 10-12 scones

Number Of Ingredients 9

8 ounces self-rising flour
1/2 teaspoon salt
1 1/2 ounces butter, cold from the refrigerator and cut into small cubes
2 tablespoons finely chopped parsley
1/2 tablespoon finely chopped sage
1 teaspoon chopped thyme leaves
1/2 teaspoon finely chopped tarragon leaf
5 ounces milk (more or less may be required)
milk, a little extra to glaze

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.