Herb Scones

From Kate L Pugh's cookery site, http://www.earth.li/~kake/cookery/

Yield:8 scones

250 g/ 9oz self-raising flour (or use all-purpose flour and add 2 t baking powder and 1/2 t of salt)
2 t dried chives
1/2 t dried dill
1/4 t dried thyme
6 T nutritional yeast flakes
a pinch of celery salt (or ordinary salt)
40 g/ 1 1/2 oz margarine (3 T)
about 125ml / 4 1/2 fl oz soy milk
  1. Preheat the oven to 230C/450F.
  2. Whisk the dry ingredients together. Rub the margarine in with your fingertips till the mixture looks like fine crumbs.
  3. Add most of the milk and mix, adding more milk if needed, till you get a soft, non-sticky dough.
  4. Roll the dough out to 2cm (3/4") thick. Cut, either with a round biscuit cutter or into squares or farls.
  5. Put on a baking sheet and bake for about 10 minutes, till risen and golden.