These cheesy scones make great starters or treats.

Serves Makes 12


300g self-raising flour, plus extra for dusting
1 tsp baking powder
½ tsp of salt
75g unsalted butter, diced
1 medium egg, lightly beaten
150ml semi-skimmed milk, plus extra for brushing
50g freshly grated Parmesan
½ x 20g pack rosemary, leaves picked and chopped
½ x 15g pack thyme, leaves picked and chopped

1. Preheat the oven to 220ºC, fan 200ºC, gas 7. Sift the flour and the baking powder into a large bowl. Add the salt, then rub in the butter with your fingertips.

2. Create a well in the centre of the mixture and stir in the egg along with the milk, the parmesan and the herbs. Bring the dough together with your hands and shape into a ball.

3. On a lightly floured surface, roll the dough to 1½ cm thick. Cut out 12 scones using the star-shaped cutter, re-rolling and using the trimmings. Place on a lined baking sheet, leaving a little space between each. Brush with the extra milk and bake for 10-15 minutes until golden.

4. Serve warm with butter, or let cool and serve with one of the suggestions below.


Topping ideas

Brie and cranberry sauce
Watercress, smoked salmon and crème fraîche
Cheddar and onion chutney