by Mel Alce
For a scrumptious twist on a plain scone add parmesan and rosemary.
3 cups of self raising flour
1/4 cup parmesan
Cup of milk
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.
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.
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.
Cook in oven for 15-18 minutes.
Place on tray to cool or butter and serve hot.