Savoury rosemary scones with chicken liver pâté – Food & Home Magazine

Ingredients

• <h3>CHICKEN LIVER PÂTÉ</h3>
• olive oil, to fry
• 1 onion, peeled and diced
• large handful rosemary, roughly chopped
• large handful sage leaves, roughly chopped
• 1 garlic clove, peeled and minced
• 250g free-range chicken livers, rinsed
• 60ml (4 tbsp) sherry
• 50g butter, melted + 45ml (3 tbsp), to top
• salt and freshly ground black pepper, to taste
• <h3>SAVOURY SCONES</h3>
• 225g self-raising flour
• large pinch salt
• 5ml (1 tsp) baking powder
• generous grind of black pepper
• 15ml (1 tbsp) fresh rosemary, chopped
• 80g butter, chilled and cubed
• 110 – 130ml milk
• flour, to dust
• 1 egg, beaten with a little salt