Mini Herb Scones

Serves 50

1/2 cup butter
8 cups self-rising flour
1 Tbl salt
2 cups grated cheddar
2 cups milk
2 cups water
1 tsp cayenne pepper
1 cup fresh herbs, finely chopped (we used chives, basil, rosemary, oregano and thyme)

Preheat oven to 400. Lightly grease 4 baking sheets.

In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt, cheese and herbs. Make a well in center of the flour mixture and add the butter, milk and water; stir gently to combine. (Add water in small amounts until dough pulls together). Knead dough on a lightly floured surface until smooth and press (or roll) out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch biscuit cutter. Top with extra grated cheese (or parmesan).Bake in preheated oven for 10 minutes. Handle scones gently until completely cool.

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