Saturday, August 11, 2007

5-herb eggless scones

My herbs - curly and flat leaf parsley, Italian and Thai basil, oregano, mint, thyme and rosemary - are all growing like crazy at the moment, and I'm throwing them into practically everything I make, to try and keep up with their profusion. It's lovely to have fresh herbs handy, but somewhat difficult to know what to do with them since I dont need to use them all every day! (If only I could grow coriander in the amounts I need - but that's not really feasible, as it's the one herb which I DO tend to use a whole lot).

One of the recipes I tried out today was scones with fresh herbs. It's a quick, painless - and eggless - recipe and believe me, the scones are LOVELY! I'm sure you could add some chopped green chillies to give your tastebuds a kick-start, but I didnt because of the rather gentler palates around me!



The scones are gorgeous served warm, split and spread with garlic butter, as an accompaniment for soup. (Mine was courgette-mint soup - recipe coming). I also tried some with celery chutney as a dip - yummy!

Recipe for:
Five-herb eggless scones




Ingredients:

1 cup plain flour
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 tbsp butter
1/3 cup milk (or as required)
2 tbsp fresh finely chopped herbs (thyme, rosemary, parsley, oregano, basil)


Centre: Oregano; Clockwise from top right: Rosemary, thyme, Thai basil, curled parsley

Method:

1. Preheat the oven to 220C and lightly flour a baking sheet

2. Sift the flour, salt, baking soda and baking powder into a bowl.

3. Rub in the butter till the mixture resembles fine breadcrumbs.

4. Mix in the herbs.



5. Gradually add enough milk to make a light, spongy dough.

6. Turn the dough onto a lightly floured surface and knead till smooth.



7. Roll it to 1” thick. Cut into rounds with a floured 2” cutter, if desired. (I just cut them through with a pizza cutter, so I got four triangles and two square shapes!).



8. Place the scones on the prepared baking sheet and bake for 10-15 minutes or till well risen and golden brown.



9. Serve warm, split and buttered if you like, along with soup.



15 comments:

archana said...

Your recipes are very nice. I am always bookmarking them. Scones are looking excellent :)

Anonymous said...

Shammi,
Lovely recipe - I'm bookmarking this. Love the idea of eating it with chutney!

Mamatha

Sharmi said...

those scones must have been so heavenly with all those herbs. lovely combination of herbs. looks wonderful.

Anonymous said...

Lovely recipe Shammi - I'm bookmarking this. Love the idea of eating the scones with chutney.

evolvingtastes said...

Herb scones and soup sounds like a terrific idea for a simple dinner. Thanks Shami.

Anonymous said...

I made these tonight. Added the chillies - the scones came out nice. Oh, I substituted buttermilk for the milk too.

Anonymous said...

and, I ate the scones with some chevre. the creaminess of the goat cheese was a nice complement to the spicy herb scones.

Sia said...

thats a wonderful recipe...i am bookmarking it:)

bee said...

we will be trying these with wholewheat pastry flour sometime this week. they look just perfect.

Priyanka said...

Ah a scone recipe thats not sweet in taste and eggless too... Shammi how do you find the time do so many things... u rock girl:)

Rashmi said...

Hi Shyamala,

I made these scones yesterday but I used wholewheat flour instead of plain flour and it came out very well.
I am kind of liking your recipes!

Rashmi

Anonymous said...

can i use dried italian seasoning in here instead of herbs?

Shyam said...

Rashmi: Only "kind of" liking? Not yet decided? :) Glad that the scones came out well, though.

Anon: Yes, you can use Italian seasoning, should taste fine even if not the same as mine.

Anonymous said...

I made these with cilantro green chillies and a lil red onions...amazing combination

Janaki said...

Thats a lovely eggless recipe..gotta try it..

wats the baking temperature..350 F ???