It is International Scone Week again and Tandy Sinclair from Lavender and Lime blog is hosting it again. You can join in with your scone posts here: https://tandysinclair.com/international-scone-week-2019/
Today I am sharing a lovely feta and sun-dried tomato scone recipe I created.
450 self-raising flour
1 tsp salt
100 g butter, cubed
125 ml (1/2 cup) chopped sun-dried tomatoes
100 g mature Cheddar cheese
125 g crumbled feta cheese
120 ml milk
120 ml water
1 tsp black pepper
Preheat the oven to 220 degrees Celsius and grease a baking tin.
Sift the flour and salt into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine crumbles. Add the cheese, pepper and sun-dried tomatoes and stir in.
Add the milk and water and mix until a soft dough forms.
Turn out onto a floured surface and roll out to 2.5 ml thick. Cut into circles using a round cookie cutter. Place on the baking sheet and brush with a little milk.
Bake for 10 – 15 minutes until the scones are golden brown. Serve warm with a little butter.