Green Goddess Scones
Our 'green goddess' scones has a thriving herb garden and an unshakable love for cheese and scones with her tea—that’s the scones we mean, not just you. These cheesy, herby, buttery scones are a perfect treat to celebrate all green and good - ideal for using up the herbs in your garden (or in the back of your fridge). Made with our 100% regeneratively farmed Wildfarmed flour, they’re fragrant, flavour-packed, and, naturally, full of life. They're perfectly served warm with a healthy spread of butter and a strong brew.
Ingredients
Makes 6 large scones
-
340g Wildfarmed Life Changing Plain Flour, plus a little for dusting
4 tsp. baking powder
1 tsp fine salt - 80g unsalted butter, cold and cubed
- 150g grated mature cheddar cheese
- 40g finely chopped fresh herbs (we use a mixture of parsley, dill, coriander and chives)
- 130ml buttermilk
- 40g beaten egg (about 1 medium egg with a little reserved for glazing)
- 2 tbsp wholegrain mustard
Method
- Preheat the oven to 180°C/160°C Fan and line a large baking tray with baking paper.
- Mix together the flour, baking powder and salt in a large bowl.
- Rub the cold, cubed butter into the flour until it resembles bread crumbs. Mix in the grated cheese and chopped herbs.
- In a small, separate bowl mix together the buttermilk, egg and mustard.
- Make a well in the middle of the flour and pour in the liquids. Gently mix together into a soft dough with no floury lumps.
- Dust a clean work surface with flour and tip the dough out onto it. Using a floured rolling pin, roll the dough to 1 inch thick circle - it’s important not to roll the dough too thin.
- Use a sharp knife to cut the dough into 6 triangles. Place the scones on the lined tray, 5cm apart.
- Brush the top of each scone with the remaining beaten egg and bake for 15-20 minutes until golden brown.
- Served warm, sliced open and spread with butter.