128

Calories per serving

Parmesan & herb scones

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Preparation time 10 minutes	Makes 12
	Cooking time 10–12 minutes
ingredients	steps

250 g (8 oz) self-raising flour, plus extra for dusting

75 g (3 oz) unsalted butter, diced

4 tablespoons grated Parmesan cheese

3 tablespoons chopped fresh mixed herbs, such as oregano and chives

1 egg, lightly beaten

2 tablespoons buttermilk

Sift the flour into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons of the Parmesan and the herbs and stir together.
Beat together the egg and buttermilk in a jug. Use a knife or fork to combine the wet and dry ingredients lightly and bring them together to form a ball.
Shape the dough into a round, about 2.5 cm (1 inch) thick and press out 12 rounds with a 5 cm (2 inch) plain cutter. Place the rounds on a lightly floured baking sheet and sprinkle over the reserved Parmesan.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until golden and well risen. Serve warm. The scones can be stored in an airtight container for up to 3 days.