Scones With Herbs

It’s autumn outside, and by the way October is my favourite month! I love it because it’s very special  for me. One year ago I got married to my best man in the world, Nick. And two years ago my beloved dog Chantal was born. Every year, October means a beginning of something special in my life. But let’s get back to the today’s subject!

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All I want these days is simple homemade breakfast and a hot soup for dinner! I hate to waste a lot of time for cooking, you know, because this time I prefer to spend with my beloved dog outside, playing with ball and searching together something under fallen leaves. So, today I want to share one very simple recipe of traditional english quick bread, named scones! Usually, they’re prepared from unleavened dough and I promise it will take you less than 30 min! Today I added some of my favourite herbs – thyme and very pleased with the result! This scones would be a perfect compliment to your dish of soup or part of breakfast (especially with some butter and hot tea). Sounds good? Let’s do it!

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Scones With Herbs
(12-14 scones)

250 g flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 - 1 tsp salt
1 tsp sugar
100g cold butter (chopped into pieces)
1/2 cup buttermilk
2 eggs
Thyme, rosemary or any herbs you like

FOR GREASING:
1 egg yolk
3-4 tbsp milk

Mix the flour, baking soda, baking powder, salt and sugar. Add chopped butter and rub with your fingertips until the mix will be crumb. In a small bowl whisk the eggs and buttermilk together, add this mixture to the flour mix. Stir with spatula and add leaves of thyme (or chopped rosemary). Take the dough out onto floured table. Knead it about 10-20 seconds. And roll layer about 1,5-2 cm.

Preheat oven to 200 degrees. And line oven-tray with baking parchment.
Cut out the scones circles from dough. Whisk an egg yolk with milk and grease your scones with this mixture. Bake about 15-18 min. until golden brown.
Keep scones a few days in a special container.
Love, Tanya