#ISW2019 – Feta and sun-dried tomato scones

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.

Ingredients

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

Method

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.

 

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