I felt like baking something savoury, like cheese scones, but instead of making individual ones (like you are supposed to do with scones) I made a cheese scone ring, it was soft and delicious, especially when still warm from the oven, cut in slices and served with butter. A great afternoon snack for a rainy day, when it is nice to have the oven on and the kitchen warm and smelling of baking.
1 egg plus 3 eggs yolks
200 g self raising flour
100 g grated cheese (like Edam)
1 pinch dried mixed Italian herbs (rosemary, sage, parsley, thyme)
1 cup milk
Salt to taste
Mix all the ingredients and pour into a ring tin greased with butter. Bake at 180°C until the top is golden and the "big scone" is shrinking away from the edges of the tin.
Photos and Recipes by Alessandra Zecchini ©