• 8 ounces self-rising flour
  • 1/2 teaspoon salt
  • 1 1/2 ounces butter, cold from the refrigerator and cut into small cubes
  • 2 tablespoons finely chopped parsley
  • 1/2 tablespoon finely chopped sage
  • 1 teaspoon chopped thyme leaves
  • 1/2 teaspoon finely chopped tarragon leaf
  • 5 ounces milk (more or less may be required)
  • milk, a little extra to glaze
  • 1 Preheat oven to 425°F.
  • 2 Lightly grease a baking tray and dust it with flour.
  • 3 Sift the flour and salt together into a large bowl.
  • 4 Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
  • 5 Stir in the herbs.
  • 6 Start adding the milk, mixing initially with a spatula or palette knife, and then when the dough starts to come together, with a quick light hand.
  • 7 You are aiming for a soft, unsticky dough which leaves the sides of the bowl clean; you may not need all the milk – if, however, the dough seems a bit dry, add a teaspoon more milk at a time.
  • 8 Be careful not to add too much milk, and do not overwork the dough.
  • 9 Shape the dough into a round with your hands and place on a lightly floured surface.
  • 10 Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
  • 11 Stamp out 2” rounds with a biscuit cutter.
  • 12 When you are left with the trimmings, bring these together and roll out again lightly, and continue stamping out rounds until you have cut out the last scone.
  • 13 Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
  • 14 Bake 10 – 12 minutes until well risen and lightly browned.
  • 15 Remove to a wire rack to cool.
  • 16 Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.