Sun-Dried Tomato and Cheese Scones
Sun-dried tomato and cheese scones are full of flavour and perfect served warm, slathered in butter. Great as an afternoon snack, part of a picnic or as an alternative to bread (they go perfectly with soup), these savoury scones are a quick and easy baked treat.
Servings: 6 scones
Calories: 319kcal
Ingredients
- 225 grams self raising flour
- 1 tsp baking powder
- pinch cayenne pepper
- ¼ tsp salt
- 1 tsp mustard powder
- 55 grams butter chilled and cut in cubes
- 55 grams sun-dried tomatoes diced
- 120 grams cheddar cheese grated
- 100 ml milk plus extra for glazing
Instructions
- Preheat the oven to 220℃/Fan 200℃/400℉/gas 7 and place a large baking tray in to preheat.
- Sift the flour at least once, twice if you have time, and stir in the salt, cayenne, baking powder and mustard powder.
- Add the butter and use clean fingers to rub it into the flour mixture - the texture should resemble breadcrumbs.
- Stir in 100 grams of grated cheese (save the rest for topping the scones) and the sun-dried tomatoes.
- Create a well in the middle of the mixture and add about 75% of the milk. Use a spatula to mix together to form a slightly sticky dough - add more milk as needed but you may not have to use it all.
- Tip the dough onto a lightly floured surface and use your hands to shape into a circle roughly 3-4cm thick. Use a sharp knife to cut the dough into 6 or 8 equal wedges.
- Brush the top of each scone with a little milk then sprinkle over the remainder of grated cheese.
- Place the scones on the warm baking tray then cook for 14-18 minutes until risen and golden. Transfer to a wire rack to cool slightly before serving.
Nutrition
Calories: 319kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 374mg | Potassium: 398mg | Fiber: 2g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 1mg