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About this recipe: These craggy-topped, savoury rolls are made with self-raising flour, soft cheese and plenty of fresh herbs – ideally a mixture of flat-leaf parsley, chives, thyme and rosemary, although any favourite combination will do. The scones are nicest eaten warm from the oven, with soup or salad.
B12 * B1, calcium * A, B2, B6, folate, copper, iron, zinc
Use plain cottage cheese instead of ricotta. * Rather than a mixture of herbs, use just one kind, such as flat-leaf parsley or chives. Another good choice is finely shredded fresh basil. * To make goat’s cheese, olive and thyme scones, replace the ricotta with soft fresh goat’s cheese, and the mixed fresh herbs with 2 tbsp chopped black olives and 1 tbsp chopped fresh thyme.
Ricotta, which is made from the whey drained off when making cheeses such as mozzarella, has a high moisture content. This makes it lower in fat and calories than most other soft, creamy cheeses. * Using fresh herbs in cooking helps to reduce the need for salt. Salt is an acquired taste. If you gradually reduce the amount you use, your palate will adapt, as the salt receptors on the tongue become much more sensitive to it. This process takes about 4 weeks, but you’ll eventually find you prefer foods with less salt.