Black Garlic and Herb Savoury Scones

Serves 8

Time 40 minutes

Ingredients

3 cups self-raising flour, plus extra for dusting

1 cup soda water

1 cup cream

Salt and pepper

2 tsp rosemary, chopped

2 tsp thyme, chopped

8 cloves of black garlic, chopped

3 cups vintage cheddar, grated

Olive oil, to drizzle

For the Butter

100g butter, softened

1 tbsp rosemary, finely chopped

1 tbsp thyme, finely chopped

4 cloves of black garlic, finely chopped

Pinch of salt and pepper

Method

Preheat the oven to 200°C. Line a baking tray with baking paper.

In a large bowl, combine the self-raising flour, soda water, cream, rosemary, thyme, black garlic, and cheddar - reserving some for the top. Season with salt and pepper. Use a spoon or your hands to gently bring the dough together until soft and slightly sticky.

Turn the dough out onto a lightly floured bench and knead briefly until just combined. Avoid overworking it to keep the texture light.

Shape into a round, then cut into triangles or wedges. Arrange them on the prepared tray, leaving a little space between each piece.

Drizzle the tops with olive oil, sprinkle with cheese, and bake for 20–25 minutes, or until golden brown and cooked through.

In a bowl, mix all butter ingredients together. Spread liberally onto freshly baked scones and enjoy!