These scones are great for little kids, babies, and adults alike. I like to eat them warm with a little butter, which is exactly how my little man had them for lunch today. It was my little man’s first taste of rosemary, and he seemed to enjoy it. I cut them into fingers for him to eat, like he does with toast, but he must have been enjoying them so much that he stuffed the whole lot into his mouth until his cheeks were bulging!
These scones freeze well, and will keep for about a month.
I hope you like them as much as we do!
Love, Natalie x
145g White Self Raising Flour
100g Wholemeal Self Raising Flour
Pinch of Salt
1 tbsp Fresh Rosemary, finely chopped
150g Cheddar, grated
1 Egg, beaten, for brushing
Extra Flour for dusting
Extra grated cheese for topping the scones
- Preheat the oven to 220°C. Mix the flours with the salt, rosemary and cheddar, then add 3/4 of the milk and mix well until a paste is formed. You may or may not require the rest of the milk, so just add a little at a time until it is sticky, but not soggy.
- Tip the mixture onto a floured surface, and roll out gently to around 2.5cm. Try not to overwork the dough or it’ll make the scones tough.
- Using a 7cm cutter, cut around 8 scones, then add to a baking try lined with baking paper, and brush with the milk and top with a little cheese on each.
- Bake for 15 minutes until golden.