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Ingredients
Method
1.Preheat oven to 210°C. Flour or line a baking tray.
2.Sift the dry ingredients into a big bowl, then grate in the butter.
3.Mix briefly with your hands, then add the milk. Mix using a butter knife until you have a soft, sticky dough.
4.Turn onto a well-floured board, halve and knead each half very lightly, adding thyme to one portion and fennel to the other, until the dough comes together. Roll or press out each half to 2cm thick.
5.Use a small cookie cutter or thin-rimmed glass to cut into rounds. Place on a baking tray and brush with the egg and milk wash.
6.Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack before topping or filling with the blackberry jam or lemon curd and whipped cream.
Note
- Makes 12-15 small scones.
