Guys, I know you think I’m all fancy-like but when I say these scones do not take up a lot of time it is the absolute truth. You’d think a treat associated with something as fussy as a tea service would be complicated but they are not. The hardest thing about baking these is going to be deciding what you’re going to put in them. I used fresh herbs from my garden (because they’re running amok, please, someone come help me) but you could put in grated cheese, raisins, nuts, dried fruits, fresh fruits…see? I told you it was going to be hard.
Garden Herb Scones (makes approx. 12)
4 tbsp butter, softened
1 egg, beaten
1/4 tsp salt
2 c. flour
1 tbsp. baking powder
5 tbsp. milk
fresh herbs, finely chopped (to taste)
Preheat the oven to 400F. Beat butter and eggs together until creamy; set aside. In another bowl, sift together flour, salt and baking powder. Add dry ingredients to the butter mixture a little bit at a time, alternating with the milk. Mix in your herbs (in this case, I used rosemary, basil and sage). Using your hands, form a ball shape then place on a baking sheet lined with parchment paper. Use your fist to flatten the tops gently, but not enough to take away that nice rounded edge. Bake in oven for about 20 minutes or until golden brown. Serve as soon as they’re cool enough to eat!
B’s Tip: Nobody’s perfect, and sometimes your measurements may be a little bit off. Adding the milk a little bit at a time allows the batter to form without getting too slimy or wet. If you find you’ve reached the perfect consistency before you’ve added all the milk, you can stop right there. Mixture still feeling a little dry? Go ahead and put it all in!
Baking with B appears (usually) every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.