Massive apologies for lack of recipes of late, I’ll be sharing more with you soon. Here’s a nice new one to be going on with. I’ve been oven-drying some tomatoes recently and fancied trying some baked into a savoury scone. I came up with these and they are absolutely delicious, although I say it myself.
Serve fresh from the oven with a dab of butter; a slice of cheese and some tomato relish (see garden blog for a quick homemade one, also a brand new recipe worth trying).
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 . . . .
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.
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.