Black Garlic and Herb Savoury Scones

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Serves 8 · Ready in 400 min

Tim bakes Black Garlic and Herb Savoury Scones in 40 minutes using the easiest soda water and cream dough for a light, fluffy result with minimal fuss. The mix is packed with rosemary, thyme, chopped black garlic and loads of vintage cheddar, then baked until golden with a cheesy top. Serve warm with a punchy black garlic herb butter that melts straight into the scones for a seriously savoury snack, side, or brunch bite.

Recipe

Serves 8 · Total 400m

Ingredients

• 3 cups self-raising flour, plus extra for dusting
• 1 cup soda water
• 1 cup cream
• Salt and pepper
• 2 tsp rosemary, chopped
• 2 tsp thyme, chopped
• 8 cloves black garlic, chopped
• 3 cups vintage cheddar, grated
• Olive oil, to drizzle

For the Butter

• 100g butter, softened
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• 4 cloves black garlic, finely chopped
• Pinch of salt and pepper

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. In a large bowl, combine the self-raising flour, soda water, cream, rosemary, thyme, black garlic, and cheddar - reserving some for the top. Season with salt and pepper. Use a spoon or your hands to gently bring the dough together until soft and slightly sticky.
3. Turn the dough out onto a lightly floured bench and knead briefly until just combined. Avoid overworking it to keep the texture light.
4. Shape into a round, then cut into triangles or wedges. Arrange them on the prepared tray, leaving a little space between each piece.
5. Drizzle the tops with olive oil, sprinkle with cheese, and bake for 20–25 minutes, or until golden brown and cooked through.
6. In a bowl, mix all butter ingredients together. Spread liberally onto freshly baked scones and enjoy!