Parsley and chive scones

  • 35 mins cooking
  • Makes 12 Item
  • Print


Parsley and chive scones
  • 1 cup self-raising flour
  • 50 gram butter
  • 1 lightly beaten egg
  • 2 tablespoon fresh flat-leaf parsley, finely chopped
  • 2 tablespoon finely chopped fresh chives
  • 1/3 cup (80ml) milk


Parsley and chive scones
  • 1
    Preheat oven to 240ºC. Grease a deep 19cm (8-inch) square cake pan.
  • 2
    Sift flour into a large bowl; rub in butter. Stir in egg, parsley, chives and milk to make a soft, sticky dough.
  • 3
    Turn dough onto floured surface; knead gently until smooth. Press the dough out evenly into a 2cm thickness. Use a 5cm round cutter to cut rounds from dough; place side by side, just touching, in pan. Gently knead dough scraps together; repeat pressing and cutting out scones.
  • 4
    Bake scones about 15 minutes.

More From Women's Weekly Food