Preheat oven to 230 C
Line an oven tray with baking paper.
Or if you have those new silicone ones, don't bother with the paper. (First time I used one I was waiting for it to melt!!! But, I digress from the recipe.)
Put flour and butter in a bowl and use fingertips to rub butter and flour together till it resembles fine breadcrumbs.
(That's the part where I sometimes chaet and use a tinksy bit more butter)
Add chives and sage and season with salt and pepper.
Make a well in centre, add the milk and use a round bladed knife to stir until soft, sticky dough forms.
Turn onto lightly floured board and pat out dough till it's about 2 cm / 1 inch thick
Use a 21/2 inch pastry cutter dipped in flour to cut out scones.
Or, take scone size pieces of dough and shape them by hand like my mum used to, or use a small tumbler like I do as I don't have pastry cutters.
Place on tray, bake them about 10 mins or till golden brown and cooked through.
Line an oven tray with baking paper.
Or if you have those new silicone ones, don't bother with the paper. (First time I used one I was waiting for it to melt!!! But, I digress from the recipe.)
Put flour and butter in a bowl and use fingertips to rub butter and flour together till it resembles fine breadcrumbs.
(That's the part where I sometimes chaet and use a tinksy bit more butter)
Add chives and sage and season with salt and pepper.
Make a well in centre, add the milk and use a round bladed knife to stir until soft, sticky dough forms.
Turn onto lightly floured board and pat out dough till it's about 2 cm / 1 inch thick
Use a 21/2 inch pastry cutter dipped in flour to cut out scones.
Or, take scone size pieces of dough and shape them by hand like my mum used to, or use a small tumbler like I do as I don't have pastry cutters.
Place on tray, bake them about 10 mins or till golden brown and cooked through.
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