These savory scones are a delightful twist on the classic recipe, featuring a blend of fresh herbs and a tender, buttery texture.
Preheat your oven to 200°C (400°F) and prepare a baking sheet by greasing or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the self-raising flour, parsley, chives, and onion.
Ensure the herbs and onion are evenly distributed for consistent flavor.
Add the cold butter to the flour mixture and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
Work quickly to keep the butter cold, which helps create a flaky texture.
Gradually add the milk to the mixture, stirring until a soft dough forms.
Add the milk slowly to avoid making the dough too sticky.
Turn the dough out onto a lightly floured surface and knead gently. Roll it out to about 2.5 cm (1 inch) thick.
Avoid over-kneading to keep the scones tender.
Cut the dough into rounds using a round cutter and place them on the prepared baking sheet.
Dip the cutter in flour to prevent sticking.
Brush the tops of the scones with milk for a golden glaze.
Use a pastry brush for even application.
Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
Check for doneness by tapping the bottom of a scone; it should sound hollow.
Allow the scones to cool slightly before serving warm. Enjoy!
Serve with butter or your favorite spread for added flavor.
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