Buttery herby scones

Name: Buttery herby scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 150 g Castle Dairies Salted Butter, chilled; 450 g self raising flour, plus extra for dusting; ¼ tsp fine sea salt; ¼ tsp cayenne pepper; 1 tsp mustard powder; 150 ml buttermilk; 20 g pack dill, fronds finely chopped; 20 g pack chives, finely chopped; 20 g pack tarragon, leaves finely chopped; 1 medium free range egg, beaten; 2 tsp nigella seeds

Nothing beats a warm scone fresh from the oven. Packed with dill, chives and tarragon, these savoury scones are just the thing for dunking into a bowl of soup – especially when smothered with extra butter.

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Vegetarian

Makes8
CourseSide
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling

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150g Castle Dairies Salted Butter, chilled
450g self raising flour, plus extra for dusting
¼ tsp fine sea salt
¼ tsp cayenne pepper
1 tsp mustard powder
150ml buttermilk
20g pack dill, fronds finely chopped
20g pack chives, finely chopped
20g pack tarragon, leaves finely chopped
1 medium free range egg, beaten
2 tsp nigella seeds

Preheat the oven to 220°C, gas mark 7, and line a baking tray with parchment. Chop the butter into 2cm chunks and put in a food processor with the our, salt, cayenne and mustard powder. Whizz for 30 seconds or until sandy, then add the buttermilk with 75ml cold water and pulse until the dough starts to come together.
Pulse in the herbs until you have a soft dough, then knead brie y on a lightly floured surface to bring everything together (don’t worry if some areas are more herby – it adds marbling and you mustn’t overwork it). Shape into a roughly 18cm square, around 2cm thick.
Cut the dough into 8 roughly equal rectangles, then transfer to the baking tray. Brush with the egg, then scatter over the nigella seeds. Bake for 20 minutes, until risen, golden and crisp around the edges. Cool for 5 minutes before serving, ideally spread with a bit more butter.

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