I love a good scone. If you have failed and refuse to try again, I urge you to make these. The trick is to have cold ingredients and be very gentle with the mixture.
3½ c plain flour5 tsp baking powder
120 g cold butter, diced
200 ml cold milk
100 ml soda water
1 c parmesan, grated - plus 1tbsp
1 c vintage cheddar, grated - plus 1tbsp
1 c rocket, chopped
2 tbsp italian parsley
Sea salt and cracked black pepper
Preheat oven to 200 degrees.
Sift together the flour, baking powder, salt and pepper in a large bowl.
Rub the butter into flour by hand.
Stir in the parsley, rocket, parmesan and cheddar.
Pour in milk and soda, and gently bring the mixture together. Do not over work it.
Tip out onto a lightly floured surface and gently bring the mix together.
Using your hands, shape the mixture into a rectangle or square. Ensure the corners are sharp and the top is level. Cut into squares or rectangles.
Arrange on a baking paper lined baking tray. Brush with milk and sprinkle over a little extra cheese.
Bake for 15-20 minutes.
Serve warm with butter and Ruth Pretty's Tomato Chilli Jam.