Name: Cheddar and Marigold Scones
Yield: makes 10 to 12
Ingredients: 150–175 ml/5–6 fl oz soured milk or buttermilk; 300 g/10 oz self-raising flour sifted with ½ teaspoon hot paprika; 50 g/2 oz grated Cheddar; 50 g/2 oz butter, chilled and diced; 4 tablespoons marigold petals

Preparation info

makes
10 to 12

Difficulty
Easy

Appears in

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</