Cheese, Sun-dried Tomato and Basil scones.

These scones were a big hit with my youngest son and he said they taste like a pizza! I guess he is quite right as the flavours of cheese, tomato and basil are that of a margarita pizza.

These are probably one of my favourite savoury scones now and make an interesting change from a plain cheese scone.

They are really tasty on their own with just butter or pair perfectly with a tomato soup.

When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers loved them. This is a variation on my cheese scones.

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To start pre-heat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.

In a large bowl weigh out the SR flour and butter then add the salt and pepper.

Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add 60g of the cheese, sun-dried tomato paste and basil.

In a measuring jug put the milk and egg and lightly whisk with a fork.

Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture as required until the dough comes together.

Tip the dough onto a lightly floured bench and roll gently to about 2cm/ 3/4” thick with a 5cm Cutter. Place on lined baking tray and brush with some milk or egg. I use these cutters available on Amazon

Then sprinkle over the 20g of remaining cheese evenly between the scones.

Bake for 15-18 minutes - check the base of the scone is nice and brown which is a sign it is perfectly baked!

Cheese, Sun-dried Tomato and Basil Scones

Sarah’s servings: 6

Sarah’s skill: Easy

Baking time: 15-18 minutes

Ingredients:

230g Self Raising Flour

65g Unsalted cold cubed butter

80g Grated cheese

3 tsp Sun-dried tomato paste

1 tsp Dried basil

75ml Cold Milk

1 large egg

Pinch of pepper and salt

Method:

1. Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7.

2. Line a baking tray with parchment.

3. In a large bowl weigh out the SR flour and butter then add the salt and pepper.

4. Rub the butter into the flour until you have a texture of fine breadcrumbs.

5. Add 60g of the cheese, sun-dried tomato paste and basil.

6. In a measuring jug put the milk and egg and lightly whisk with a fork.

7. Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture as required until the dough comes together.

8. Tip the dough onto a lightly floured bench and roll gently to about 2cm/ 3/4” thick with a 5cm Cutter.

9. Place on lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese evenly between the scones.

10. Bake for 15-18 minutes.

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Sarah’s extra slice......

When cutting out the scones do not twist the cutter as the scones will not rise evenly or straight.

Makes approx 6 scones - just double the recipe if you want more.

Fresh basil will work just as well - just cut nice and finely and add as per the recipe.

You can use different flavours of cheese but I love a strong mature cheddar.

I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.