Frances Bissell

Cheddar and Marigold Scones

Preparation info

  • makes

    10 to 12

    • Difficulty

      Easy

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

These scones can be served warm as an accompaniment to a thick soup for a satisfying lunch or supper. They are very good at breakfast-time with scrambled eggs, and can also be used as a base for a version of eggs Benedict.

Ingredients

  • 300 g/10 oz self-raising flour sifted with ½ teaspoon hot paprika

Method

Rub the flour, butter and cheese together with your finger-tips until the mixture resembles coarse breadcrumbs. Add the petals and stir in enough liquid to make a soft, pliable dough. Transfer to a floured work-top and knead lightly and briefly until smooth.

Roll out the dough to a thickness of about 3 cm</