A couple of years ago I was oven-drying some tomatoes and fancied trying some baked into a savoury scone. I came up with these and they are absolutely delicious, although I say so myself.

Serve fresh from the oven with a dab of butter and a slice of cheese.

The scones are still good cold and ideal for lunch boxes and picnics but there is just something so lovely about a just-baked warm scone . . . .

Note

If you use bought sun-dried tomatoes, make sure you mop away any oil with paper kitchen towel; otherwise they will sink to the bottom of the scones like syrupy glace cherries in a cake.

Makes 6-8

• 225g plain flour
• 1 level teaspoon bicarbonate of soda
• 2 level teaspoons cream of tartar
• 40g salted butter, diced
• 10g golden caster sugar
• ¼ teaspoon mustard powder
• Ground white and cayenne pepper to taste
• 75g mature Cheddar cheese, grated plus 25g for topping
• 130ml milk, warmed slightly
• 50g oven-dried tomatoes, chopped (see latest garden blog post) or use bought sundried

Preheat oven to 200C (fan oven) or equivalent

You will need a greased and lined baking tray and a 6cm plain round cutter.

Sieve flour, raising agents and seasoning into a bowl and rub in butter.

Stir in sugar, cheese and tomatoes.

Mix milk in gradually: the handle of a wooden spoon works well.

Knead gently into a ball.

Roll out 2 ½ centimetres thick on a lightly floured board.

Cut out rounds then push trimmings gently back together and cut out again.

Transfer to baking tray and top with remaining cheese.

Bake for 8-10 minutes until well risen and golden brown on top.