Herb and cheese scones

Preheat oven to 200C. Break one egg into the teacup and then fill it half way with milk. Now add oil until the cup is full. Pour the content of the cup in a bowl and repeat the process with the other egg. Take a whisk and whisk the egg mixture well adding the sugar halfway through the beating process.

Sift together the flour, salt and baking powder and add the cheeses and herbs. Mix well, add the egg mixture and use a knife to “cut” the egg mixture into the flour. Try not to handle too much. When mixed, throw the dough out onto a floured surface and shape into individual scones or make a scone ring like I have done. Use a big knife and cut the scone wheel into wedges. Brush with egg wash and sprinkle some of the dry herbs over the top. Bake for 20-25 minutes and serve with nothing but farm butter and a steaming mug of hot coffee.

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