These scones were a big hit with my youngest son and he said they taste like a pizza! I guess he is quite right as the flavours of cheese, tomato and basil are that of a margarita pizza.
These are probably one of my favourite savoury scones now and make an interesting change from a plain cheese scone.
They are really tasty on their own with just butter or pair perfectly with a tomato soup.
When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers loved them. This is a variation on my cheese scones.
To start pre-heat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.
In a large bowl weigh out the SR flour and butter then add the salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, sun-dried tomato paste and basil, then mix.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
.Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick.
Cut out 6 scones with a square 5cm cutter.
Place on lined baking tray and brush with some milk or egg. I use these cutters available on Amazon
Then sprinkle over the 20g of remaining cheese evenly between the scones.
Bake for 15-18 minutes - check the base of the scone is nice and brown which is a sign it is perfectly baked!
Cheese, Sun-dried Tomato and Basil Scones
Sarah’s servings: 6
Sarah’s skill: Easy
Baking time: 15-18 minutes
Ingredients
230g Self Raising Flour
65g Unsalted Cold Cubed Butter
Pinch of Pepper and Salt
80g Grated Mature Cheddar Cheese
4 tsp Sun-Dried Tomato Paste
1 tsp Dried Basil
1 Large Egg
75ml Cold Milk
Method
Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7.
Line a baking tray with parchment.
In a large bowl weigh out the self-raising flour and butter then add the salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, sun-dried tomato paste and basil.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick.
Cut out 6 scones with a square 5cm cutter.
Place on lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese evenly between the scones.
Bake for 15-18 minutes.
Equipment Used
Sarah’s extra slice......
When cutting out the scones do not twist the cutter as the scones will not rise evenly or straight.
Makes approx 6 scones - just double the recipe if you want more.
Fresh basil will work just as well - just cut nice and finely and add as per the recipe.
You can use different flavours of cheese but I love a strong mature cheddar.
I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.
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