Rosemary and Parmesan Scones

by Mel Alce

For a scrumptious twist on a plain scone add parmesan and rosemary.

Ingredients

3 cups of self raising flour

80g butter

1/4 cup parmesan

Rosemary

Cup of milk

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Method

Pre-heat oven to 160degrees

Add flour and melted butter into a mixer and mix until it looks like bread crumbs – don’t over mix it.

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Finely chop rosemary with herbs scissors until you have approximately two heaped teaspoons. Add the rosemary and the 1/4 cup of parmesan to the mixture and blend in.

Add a cup of milk and mix until all ingredients come together.

Sprinkle some flour on your clean bench and flatten mixture into a disc.

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DO NOT KNEAD IT.

Sprinkle some flour on top of the flattened disc.

Cut out scones with a cutter and place in a greased pan.

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Cook in oven for 15-18 minutes.

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Place on tray to cool or butter and serve hot.

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