Fresh Herb And Oat Scones
|Self raising flour||185 Gram, sifted (1 1/2 Cups)|
|Instant oats||45 Gram (1/2 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Polyunsaturated margarine||30 Gram|
|Chopped fresh parsley||2 Teaspoon|
|Chopped fresh basil||2 Teaspoon|
|Chopped fresh rosemary||2 Teaspoon|
|Skim milk||190 Milliliter (3/4 Cup)|
1.Place flour, oats and baking powder in a bowl.
Rub through margarine until mixture resembles fine breadcrumbs.
Stir in parsley, basil and rosemary.
2.Make a well in the centre of mixture and pour in milk.
Mix lightly with a knife until all ingredients are just combined.
Turn mixture out onto a lightly floured board and knead lightly.
3.Press dough out evenly to 2 cm thickness.
Cut into rounds using a 5 cm cutter dipped in flour.
Arrange scones side by side in a lightly greased 18 cm round shallow cake pan.
Brush tops with a little extra milk and bake at 220°C for 15-20 minutes or until scones are a golden brown.