Sundried Tomato And Cheese Scones Recipes

CHEESE, SUNDRIED TOMATO & PESTO SCONES

Steps:

• Pre-heat your oven to 200C Fan/220C/400F/Gas Mark 6, and place a baking tray in the oven
• Stir the self raising flour, salt and baking powder together a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
• Stir in 70g of the grated cheese
• Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Aim for the pieces to be about the size of a raisin. Add them to the flour mixture and stir in
• In another mixing bowl, whisk together the milk, pesto and egg
• Pour the pesto mixture into the flour and make a dough. Pat it out onto a clean work surface dusted with flour to about 2cm/1" thick and cut out the scones using a round cutter, size of your choice. Push the cutter straight down and do not twist it. Reshape the dough and cut out more rounds until it's all used up
• Brush the top of the scones with the milk, then sprinkle on the reserved cheese
• Place the scones onto the pre-heated baking tray, bake for 12-14 minutes or until they are golden brown and risen
• Remove from the oven and allow to cool, you can eat them warm or cold
• Store in an airtight container and eat within 2 days. They can also be frozen

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• 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.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
• In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
• Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, eggs, and hot pepper sauce.
• Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
• With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
• With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
• When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).