Herby Scone Bread

We hosted some friends for a little brunch in our new place at the beginning of January… when our apartment was still not 100% fully renovated (missing doors on kitchen cabinets & appliances; an empty living area as the couch will only be delivered tomorrow; a toilet in one bathroom and no basin, a basin in one bathroom with no toilet; half painted door frames… etc etc…)

But the oven works …  as seen with the banana yoghurt loaf that I baked => so I decided to also try my hand at this herby scone bread recipe from the *Recipes from a Royal Kitchen* – a cookbook gift from my mommabear long time ago!

herby-scones-1

The secret with any scone mixture is not to work it too much, otherwise you don’t get a good rise. And normally I make mini individual scones, so I was eager to try leaving it as “one whole bread”

The Result? It had a crumbly scone texture but very tasty … and would be taken to the next level with the addition of some strong cheese in the mixture! Would I make it again. Most Probably.

Herby Scone Bread

2 cups cake flour
1 Tablespoon baking powder
pinch of bicarbonate of soda
1/2 teaspoon salt
1 Tablespoon caster sugar
4 teaspoons dried herbs (or 1/4 cup of chopped fresh herbs)
50g butter (melted)
1/2 cup milk
1 beaten egg with 1 Tablespoon milk for glazing

  • Sift flour, baking powder, bicarb & salt
  • Add caster sugar, herbs & melted butter
  • Add milk & mix lightly to form a soft, sticky dough
  • Turn onto a lightly floured surface and knead until smooth
  • press into a round shape approx. 3cm thick
  • Place on a greased baking tray and brush with egg/milk mixture
  • Mark into 8 wedges using a knife to cut lightly into the dough
  • Bake at 180C for 20min

herby-scones-2

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