Granary Herb Scones recipe
information
490 Calories per portion
ingredients
225 g (8 oz) granary flour
1 tablespoon baking powder
1/2 teaspoon dried oregano
50 g (2 oz) butter
150 ml (1/4 pint) fresh milk
butter for spreading
100 g (4 oz) Bellshire cheese, sliced
cucumber, sliced
tomatoes, sliced
lettuce
1 tablespoon baking powder
1/2 teaspoon dried oregano
50 g (2 oz) butter
150 ml (1/4 pint) fresh milk
butter for spreading
100 g (4 oz) Bellshire cheese, sliced
cucumber, sliced
tomatoes, sliced
lettuce
method
1. Place flour, baking powder and oregano in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the milk and mix to a dough.
2. Roll out on a floured surface to approximately 1.5 cm (3/4 inch) thick and cut out four 7.5 cm (3 inch) rounds.
3. Place on a greased baking tray and brush with milk. Bake at 230°C (450°F) mark 8 for 10 minutes.
4. When cold, splitand spread with butter. Fill with cheese, cucumber, tomato and lettuce.
2. Roll out on a floured surface to approximately 1.5 cm (3/4 inch) thick and cut out four 7.5 cm (3 inch) rounds.
3. Place on a greased baking tray and brush with milk. Bake at 230°C (450°F) mark 8 for 10 minutes.
4. When cold, splitand spread with butter. Fill with cheese, cucumber, tomato and lettuce.
serving amount
serves 4
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