425 g [0,95 lb] (7 dl / 1,45 pt) flour
3 teaspoons baking powder
1 tsp salt
2 teaspoons brown sugar
50 g [1,75 oz] melted butter
2,5 dl [0,5 pt] milk, sweet or sour
4 tablespoons chopped herb mixture:
chervil, dill, chives and parsley
 Mix all dry ingredients and stir in butter, milk and herbal mixture. Roll the dough out in a thick wafer, and punch out 8 round scones with a glass or a special cutter.
 Bake them in the middle of the oven for 10-12 min. at 250° C / 480° F.
 Server them freshly with butter and marmalade or cheese. They can also be used as Basket of bread.
Variation – wholemeal herbal scones
Follow the recipe for herbal scones but use equal parts wholemeal wheat and wheat flour.