Sundried tomato and parmesan cheese scones
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Unrated
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Prep Time
8 mins
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Cook Time
12 mins
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Servings
6 - 8
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Course
Baked Goods
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Cuisine
International
Sundried tomato and parmesan cheese scones
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Quick and easy scones with sundried tomato and Parmesan cheese recipe.
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Ingredients
- 1 cup cake flour 250 ml
- 2 tsp baking powder 10 ml
- pinch salt
- 30 g butter diced, cold
- 1/2 cup Parmesan Cheese 125 ml grated
- 6 sundried tomatoes soft ones that are in a sauce - finely chopped
- 1 t oregano dried
- 1 egg large
- 45 ml milk
- egg extra, lightly beaten for the egg wash
Instructions
- Preheat your oven to 200C/400F and sift the flour, baking powder and salt.
- Rub the butter into the flour using your fingers until it resembles fine crumbs.
- Add the cheese, tomatoes and oregano.
- Lightly whisk together the egg and milk slowly add this to your dry mix and stir lightly to combine with a knife.
- Turn the dough out onto a floured surface and lightly pat out to a height of around 4cm.
- Cut your scones out with a cookie cutter and place them on a baking tray lined with paper or a silicone baking mat. Brush each scone with egg and bake for 10 - 12 minutes until risen and a light golden colour.
- Serve immediately with butter and more cheese if you so desire.
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