Preparation time: 15 minutes
Cooking time: 15 minutes
Serving size: 12
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 60g (1/4 cup) low fat margarine or butter
- 1 tablespoon sugar
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon chopped rosemary
- 1 egg, lightly beaten
- 1/2 cup (125mL) reduced fat milk
- 1 tablespoon reduced fat milk, extra, for glazing
- Preheat oven to 210°C and line a baking tray with baking paper.
- Sift flour and baking powder into a bowl. Add butter and, using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.
- Stir in the sugar, parsley, chives and rosemary.
- Using a round bladed knife, stir in the egg and milk and mix until mixture forms a ball.
- Toss mixture onto a lightly floured board and knead until smooth. Roll mixture to 1.5 cm thickness and using a scone cutter, cut into rounds. Place scones close together on prepared baking tray and brush tops with milk.
- Bake for 15 minutes or until the scones sound hollow when tapped. Spread with butter to serve.