Savoury scones

Serves:

Ingredients

• 240g self raising flour
• 1 tsp salt
• 3 small stock cubes of your choice
• 30g butter, at room temperature
• 3/4 cup milk, approximately
• Flour, extra to roll and dust

Method

Turn oven to 160’C. Lightly grease an oven tray.

Sift together flour and salt in a large bowl.

Crumble stock cube into mixture and stir through well.

Rub butter into the flour mix, by rubbing between fingertips until it becomes a breadcrumb-like consistency.

Stir in milk slowly until the mixture comes together to form a soft dough. This may take less or more milk depending upon the brand of flour you use.

Turn dough out onto a floured surface and gently knead and roll out to a 3cm thickness.

Cut out scones with a small glass or round cutter and place on baking tray with about 1/2 cm between each scone. Brush with milk if desired.

Bake in oven for 8-10 minutes until light golden brown on top.

Serve warm with butter and/or cheese

Notes:

• If you are using powdered stock, 2 teaspoons is ample.
• This is family-friendly recipe so get your kids to help you.
• Keep the scones in an airtight container for up to 5 days or freeze them in an airtight container or ziplock bag for up to 1 month.

Related scones articles:

• Scones
• Buttermilk scones
• Lemonade scones
• Chocolate chip scones
• Easy pumpkin scones

This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note