This recipe for cheese and sun-dried tomato scones was created during the summer heatwave of 2018. The scones are perfect for taking on a picnic or for lunch with a side salad.
To make a sweet scone, I would add in 50g halved cherries and 1 tbsp of desiccated coconut at step 3 and serve with some raspberry jam. I’d omit the cheese, obviously.
Hope you enjoy!
250g plain flour, plus extra for dusting
2 tsp baking powder
25g butter, chilled
30g grated mozzarella, plus extra for sprinkling
10 sun-dried tomatoes, chopped
1/2 tsp salt
Approx. 150ml milk
2 tbsp rapeseed oil
Coarse sea salt, for sprinkling
Preheat the oven to 180°C.
Sift the flour and baking powder together in a large mixing bowl or jug. Using the fingertips, rub in the butter until the mix resembles fine bread crumbs.
Mix in the cheese, sun-dried tomatoes and salt. Make a well in the centre and gradually add in the egg and milk to form a stiff dough. Chill in the freezer for 5 minutes.
Dust the work surface with flour and roll out the dough to approx. 1 inch thick and cut into rounds using a 2 inch cutter dipped in flour. Re-knead, roll out and cut further rounds from the dough trimmings.
Place the scones on a baking tray and brush each scone with rapeseed oil and sprinkle over cheese and coarse sea salt.
Bake in the oven for 15 minutes. Cool on the baking tray for 5 mins before transferring to a wire rack to cool completely.
These scones are best eaten within 24 hours. Leftovers can be toasted or stored in the freezer for 3 months.