Herby, Roasted Garlic Scones
I dreamt of a savoury scone, packed full of herbs & caramelised roasted garlic with just a touch of sweetness. So I immediately went into my kitchen and conjured these up. Two batches and a couple of tweaks later and they're here.
Super flaky, buttery and full of chives, dill & rosemary. Chuck in a whole bulb of roasted garlic & they're perfect.
Ingredients - makes 8
300g plain flour
25g caster sugar
1tsp flaky salt
3 tsp baking powder
115g unsalted butter, frozen
120ml double cream
1 egg
Small handful of Chives (10g), chopped
3 sprigs of rosemary, chopped
A handful of dill (20g), chopped
1 whole garlic bulb
Olive oil
Method
To roast the garlic: preheat the oven to 200°C. Cut the top off of the garlic bulb and place onto a piece of foil. Drizzle over a little olive oil and wrap the foil around the garlic to cover. Roast for 40 minutes until soft & fragrant. Leave to cool completely.
For the scones; place the flour, sugar, salt, baking powder and chopped herbs into a bowl. Roughly mix together.
Squeeze the cooled roasted garlic from the bulb and mash with a fork. In a small bowl; whisk together the cream, egg and garlic.
Grate the frozen butter into the dry ingredients and toss to coat. Pour in the wet ingredients and lightly mix until you have a shaggy dough. Tip the mix out onto your worktop and begin pressing the mixture together by hand. Once it starts to come together, lift one half of the dough onto the other and repeat the pressing motions. Continue to press and layer the dough to create flaky layers but try not to overwork it or the butter will become too soft. This will result in a tough scone.
Once you have an evenly kneaded dough; pat it into an inch thick rectangle. Using a floured knife, cut the dough in half lengthways before cutting each strip into four even squares. Place onto a lined baking tray and freeze for 15 minutes. Meanwhile preheat the oven to 200°C.
Brush the scones with a little cream before baking at 200°C for 10 minutes. Then reducing the temperature to 180°C for 10 minutes until the scones are golden on top. Leave to cool and serve with butter.