Ingredients

Step by step

1. For the potted shrimp, melt the butter in a pan over a very low heat for about 5 minutes then carefully pour the clarified butter into a jug, discarding the milky sediment. Clean the pan and return about half of the clarified butter. Add a good grating of fresh nutmeg, a couple of pinches of cayenne and 3-4 stalks from your chosen herbs. Simmer gently for 2 minutes.
2. Discard the herb stalks, add a pinch of salt and some pepper (preferably white) then stir in the shrimp. Spoon into ramekins, pour the reserved clarified butter over the top and chill for 1 hour or until set. The potted shrimp can be prepared 2 days ahead.
3. For the scones, preheat the oven to 220°C, fan 200°C, gas 7. In a bowl, rub the flour, baking powder, salt and butter to fine crumbs. Stir through the chopped mixed herbs, Parmesan and chives. Use a cutlery knife to stir in the milk to a soft dough.
4. Tip the dough onto a floured surface and pat or roll to a smooth round, about 16cm diameter. Cut into 8 wedges. Brush the tops with milk, press on a herb leaf and put on a baking sheet. Bake for 12 minutes or until well risen and golden. Cool on a wire rack.
5. Serve the scones just warm or at room temperature, split and spread with the potted shrimp.