Herb scone pastry

    10 min

    This recipe provides the wrapping or covering for many pies, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to cover a large pie dish for serving 4-6 or to cut out 6 individual large scones.

    16 people made this

    Serves: 6 

    • 200 g (7 oz) self-raising flour
    • 1 tsp baking powder
    • pinch of salt
    • 30 g (1 oz) cool butter, diced
    • 100 ml (3½ fl oz) cold semi-skimmed milk

    Prep:10min  ›  Ready in:10min 

    1. Sift the flour, baking powder and salt into a bowl. Add the butter and rub in until the mixture resembles fine crumbs.
    2. Make a well in the centre and add the milk. Mix with a wooden spoon or your fingers to make a fairly soft but not sticky dough, adding a little more milk if necessary.
    3. Transfer the dough to a lightly floured surface and knead briefly, then roll out and use as required.

    Some more ideas

    Use half self-raising wholemeal flour and half self-raising white flour. * Replace the milk with 100 g (3 1/2 oz) plain low-fat yogurt. * For herbed scone pastry, add 2 tbsp each chopped fresh chives and parsley and 1 tbsp chopped fresh thyme before mixing in the milk or yogurt. * For cheese scone pastry, add 25 g (scant 1 oz) finely grated Parmesan or Cheddar cheese.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Can you please advise me on the temperature that the scone pastry is baked  -  22 Jun 2009


    great recipe, some much easier then doing any sort of pastry for a pie. I just had gas at 170 for 25 minutes. husband loved it  -  29 Jun 2012