“These little scones are lovely served hot with butter or egg-plant pate,goes great with soup.”
READY IN:
22mins
YIELD:
10-12 scones approx.
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
  2. Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
  3. Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.

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