- 300 g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 0.5 tsp salt
- 75 g unsalted butter, diced
- 1 medium free-range egg, lightly beaten
- 150 ml semi-skimmed milk, plus extra for brushing
- 50 g freshly grated Parmigiano Reggiano
- 1/2 bunch rosemary, leaves picked and chopped
- 1/2 bunch thyme, leaves picked and chopped
Preheat the oven to 220ºC, fan 200ºC, gas 7. Sift the flour and the baking powder into a large bowl. Add the salt, then rub in the butter with your fingertips.
Create a well in the centre of the mixture and stir in the egg along with the milk, the parmesan and the herbs. Bring the dough together with your hands and shape into a ball.
On a lightly floured surface, roll the dough to 1½ cm thick. Cut out 12 scones using the star-shaped cutter, re-rolling and using the trimmings. Place on a lined baking sheet, leaving a little space between each. Brush with the extra milk and bake for 10-15 minutes until golden.
Serve warm with butter, or let cool and serve with one of the suggestions below.
Brie and cranberry sauce (shown)
Watercress, smoked salmon and crème fraîche
Cheddar and onion chutney