Cheesy Sun-Dried Tomato Scones

Recipe by Um Safia
READY IN: 1hr
SERVES: 10
YIELD: 20 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
  • Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
  • Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
  • Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
  • bake for 12-15 minutes until risen, golden and cooked all the way through.
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