Are you making Spaghetti Bolognaise this week?
These scones are a fantastic compliment to it instead of the normal garlic bread. Spread with butter they are delicious with a ploughmans lunch or, with a slice of cheese as a lunch. Easy to cook and a change from bread.
185g – 6oz of self raising flour sifted
45g – 11/2 oz of instant rolled oats
1/2 tsp of baking powder
30g 1oz butter
2 teasp of chopped fresh parsley
2 teasp of chopped fresh basil
2 tsp of chopped fresh rosemary
185ml 6fld oz of milk
1. Place flour, oats and baking powder into a bowl and mix to combine. Rub in butter until mixture resembles fine breadcrumbs, stir in parsley, basil an rosemary
2. Make a well in the centre of the mixture and pour in milk. Mix lightly with a knife until all the ingredients are just combined. Turn dough onto a lightly floured surface and knead briefly.
3. Press dough out evenly into 2cm/3/4 in thick. Using a 2 inch biscuit cutter, cut out rounds. you can arrange the scones side by side in a shallow slightly greased 18cm – 7in round cake tin, or on a baking tray.
4. Brush the tops with a little milk and bake for 15-20 minutes or until scones are golden.