I developed this recipe after testing scones from my family cook book. I think they make a great alternative to bagels for brunch with friends.
- 8oz Self-Raising
- 1/2 tsp bicarbonate of soda
- 1tsp Salt
- 2oz cold butter
- 1 oz parmesan
- 1/2 cup buttermilk
- 1/2 cup milk
- Poppy seeds (or other seeds and dried herbs to top)
- Combine in a bowl, self-raising flour with half a teaspoon of bicarbonate of soda.
- Grate into the bowl 1 oz of fresh parmesan cheese and about a tablespoon of black pepper. Stir to combine and make a well in the centre.
- Add half a cup of milk and half a cup of buttermilk and half a cup of milk, stirring briefly before turning onto a floured work surface.
- There will be wet spots in the dough; don’t panic. Fold the dough over itself a few times. Shape into a 1 inch tall disc and cut out your scones. You’ll get about 6 scones out the mixture in total, but probably only 3 out the first punch out. Bring the dough back together with the sides of your hands and repeat.
- Finish punching out the scones and place on a lined baking sheet. Brush with milk and top with poppy seeds and black pepper. Bake in the oven for 10 minutes, or until golden brown.