Mild Feta, Sundried Tomato and Herb Scones
Serves: 8 Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellQuick Make
These flavoursome scones are ideal for picnics, or simply whip up a batch on Sunday to serve with soups at lunch in the week ahead
Ingredients:
50g cold butter, diced
225g self- raising flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
125g Yamas! Mild Feta, crumbled
75g sundried tomatoes in oil, drained and finely chopped
3 tbsp freshly chopped basil
1 free-range egg, beaten
4-5 tbsp milk
method:
- Preheat the oven to 200C400F/Gas 6. Lightly grease a large baking tray. Sift the flour and baking powder into a large bowl, add the salt and pepper and mix well. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the feta, sundried tomatoes and basil and mix well.
- Stir in the egg and enough milk, to make a soft dough. Turn out onto a floured surface and knead.
- Roll out to a thickness of 2cm. Using a 5cm plain cutter, cut out the scones, re-rolling the trimmings to make more scones. Place on the baking tray, brush with a little milk. Cook for 12-15 minutes until risen and golden. Delicious served warm, but also perfect for packed lunches or picnics once cooled.
