If you have never made scones before, you can't go wrong with this recipe.
No need to rub in butter, these drop scones are light and fluffy because of the egg's used.
Cheese and Herb Drop Scone Recipe
Makes 8 large scones - you can half this recipe.
5 cups wholemeal flour
1 cup plain flour - I use stone ground organic
or use all gluten free mixed flour
6 tsp baking powder
2 tsp sea salt
a handful of fresh herbs - parsley, chives, tarragon, chervil, sage or any herb you have in your garden. I also use spinach leaves.
3 1/2 cups liquid - I used a mixture of cream and milk. You can use coconut milk, almond milk etc.
6 eggs - its is 1 egg per cup of flour, so you can make smaller batch, just pour in enough liquid so it is slightly sticky
a handful of grated tasty cheese.
Method
1 - Mix the flour, salt, herbs and baking powder together.
2 - Make a well in the centre and add your eggs and 1/2 the liquid. Stir gently, folding the wet ingredients through. Adding more of the liquid as you go. It should feel sticky but not to wet.
3 - Stir in the grated cheese.
4 - Drop large spoonful's on baking paper and bake 200c for 20 mins or until cooked inside.
Chop your fresh herbs finely.
Mix dry ingredients together.
Stir in the herbs.
Grate your cheese.
Make a well in the middle and add your eggs and half your liquid.
Fold the mixture together adding your cheese and more liquid to form a stick mixture.
Drop large spoonfuls of mixture onto greased paper.
Bake for up to 20 minutes or until cooked in the inside.
I served mine with butter, cream cheese or sour cream, gherkins, capers and gravlax (cured salmon) recipe here http://realfoodnow.nz/blog/2015/12/23/gravadlax-cured-salmon
