Ricotta herb scones

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.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

↑Support creators by visiting their site 😊