Serves 50
1/2 cup butter 8 cups self-rising flour 1 Tbl salt 2 cups grated cheddar 2 cups milk 2 cups water 1 tsp cayenne pepper 1 cup fresh herbs, finely chopped (we used chives, basil, rosemary, oregano and thyme)
Preheat oven to 400. Lightly grease 4 baking sheets.
In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt, cheese and herbs. Make a well in center of the flour mixture and add the butter, milk and water; stir gently to combine. (Add water in small amounts until dough pulls together). Knead dough on a lightly floured surface until smooth and press (or roll) out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch biscuit cutter. Top with extra grated cheese (or parmesan).Bake in preheated oven for 10 minutes. Handle scones gently until completely cool.
Mini Herb Scones