Makes About 8 depending on what size you make them
Yummy cheese scones with a twist
175g self-raising flour
50g cheddar cheese
2 tbsp milk
2 tsp sundried tomato paste
8 sundried tomatoes
1 tsp dried mixed herbs
Finely grated parmesan for sprinkling on top
Heat the oven to 200 degrees celsius fan.
Mix flour and herbs, then rub in butter until it resembles fine bread crumbs. Add the cheddar cheese, sundried tomato paste and sundried tomatoes and mix.
Beat the milk and the egg together in a jug, add to the other ingredients to form a soft dough, reserving a little of the egg mixture for glazing the scones.
Flatten the dough out and cut into circles or triangles if you don't have a circle cutter-flatten out dough into a circle and then cut in half, repeat until you have the size you want. Put on a tray lined with baking paper or a silicone baking sheet. Brush with egg wash and sprinkle over the parmesan. Bake for 10-15 minutes until the tops are a golden colour .
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