Light and fluffy, cheesy, herby, buttermilk scones… a great alternative to bread as an accompaniment to summer dishes. I used dill, but you could use basil, rosemary, or parsley. Or a mixture of several herbs.
Cheesy Dill Buttermilk Scones
- 225g (8 oz) self-raising flour
- 1 tsp baking soda
- 45g (3 tbsps) butter
- 175 ml (3/4 cup)buttermilk
- 40g (1/2 cup) parmesan/cheddar cheese, grated
- 4-5 tbsps chopped dill (or other herbs)
- salt and black pepper
Sieve flour and baking soda into a bowl. Cut butter into small pieces and rub into the flour with fingertips until it resembles fine breadcrumbs. Season, then stir in the cheese. Add buttermilk little by little and bring the dough together to form a ball. If your dough is very wet, you may not need all the buttermilk. Do not knead it! On a floured surface roll out to about 2-3cm thick and cut out shapes with a round pastry cutter. This recipe makes about 8-10 scones, depending on your cutter. Place on greaseproof paper on a baking tray and bake at 180°C for about 10 minutes.
Savour the last days of summer everyone!
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