Parmesan & Sundried Tomato Scones

I was recently having a little afternoon tea for a family getogether and thought I’d make some savoury scones for a change.

I decided to include some of my favourite things, cheese & tomatoes.

The results tasted absolutely scrummy!

My friend Dor https://www.facebook.com/la.difference.catering suggested spreading them with Philadelphia, well it’s a match made in heaven!

Ingredients

225g self raising flour

Pinch of salt

75g soft butter/spread cut into cubes

40g parmesan grated plus a little extra finely grated to sprinkle on the tops

4 sundried tomatoes chopped (if in oil then dry slightly on kitchen towel)

1 tsp dried herbs (I used basil & oregano)

1 egg beaten

2 tbsp buttermilk plus a little extra to brush the tops

Preheat oven 220°C (fan 200°C)

Grease/line a baking tray.

Makes 9 regular sized scones (2”/5cm) or 15 smaller ones (1.5”/4cm)

Sift the flour into a large bowl. Add the salt and stir through. Add the butter and rub with your fingertips until evenly distributed and like breadcrumbs. Add in the cheese, tomatoes & herbs then mix.

Next you need to add the wet ingredients, the egg & buttermilk. Scone mix is best handled as little as possible so I use a palette knife to cut/mix through and then bring all together with my hands.

Roll out on a lightly floured work surface to about 1” (2.5cm) thickness.

Cut out with your chosen cutter and place on the baking tray. Re-roll the leftovers and repeat until you’ve used all the dough. Brush the tops with buttermilk and sprinkle with cheese.

Bake until risen & golden (about 10-12 minutes). Cool on a rack or enjoy warm.

They’ll last a couple of days, you can warm them through in the oven before serving. Enjoy ♥