Wild Marjoram Scones is a traditional British recipe for a classic savoury scone flavoured with wild marjoram (or fresh oregano) that is typically served as an accompaniment for roast meat dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Marjoram Scones.
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This is a rather unusual savoury scone flavoured with fresh wild marjoram (actually wild oregano — which is best picked just as it is coming into flower.
Ingredients:
200g self-raising flour
110g butter
1 tsp (heaped) fresh, wild, marjoram (pick the whole stalk and strip off the leaves and marjoram flowers then chop these) [or substitute fresh oregano]
generous pinch of fine sea salt
cold water, to bind
Method:
Sift together the flour and salt in a bowl. Dice the butter hen rub into the flour with your fingertips until the mixture resembles coarse crumbs.
Stir in the marjoram then add just enough fold butter, mixing with a palette knife, to form a stiff dough. Shape the dough into flat patties and place these on a lightly-greased baking tray.
Transfer to a n oven pre-heated to 200°C and bake for about 12 minutes, or until the scones are golden brown and well risen. Serve as an accompaniment to roast meat (particularly lamb and game).
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