White Rye and Herb Scones

Method

1. Pre-heat the oven. 
2. Dust a large baking tray with flour.
3. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
4. Add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.
5. Sprinkle the oil over the flour and using a fork, blend everything together until the mixture resembles breadcrumbs.
6. Add enough water, stirring to form a soft, sticky dough. Do not over mix.
7. Gather together the dough into a rough ball and transfer it to the prepared baking tray.
8. Dust the top with flour and gently flatten the dough with your hands, into a circle 3cm/1¼” thick.
9. Cut the dough into six wedges pushing them apart with the knife to make a 2cm/¾” space between each.
10. Bake for 18-20 minutes.
11. Transfer the triangular scones to a wire rack to cool.