This recipe is basically the same as the cinnamon and raisin scones that I posted last month, except using cheese and tomatoes it gives it such a differnet flavour. I think I actually prefer savoury scones to the sweet ones- apart from if the sweet ones have dolops of clotted cream on them!
Makes 9-12 Scones
8oz self-raising flour
1/2 level teaspoon salt
1oz butter
1 level tablespoon castor sugar
1 egg
4 tablespoons milk
Sun dried tomatoes
Grated Cheddar cheese
Pre heat the oven to 400F/ Gas 6
1. Sift flour and salt and then rub in the butter.
2. Add the sugar, cheese, tomatoes, mix well and make a hollow in the centre.
3. In a measuring jug break the egg and add enough milk to make the liquid up to 1/4 pint. Mix well with a fork.
4. Pour the liquid into the centre of the four, and with a fork mix to a rough dough.
5. Turn out onto a floured working surface and knead lightly.
6. Roll out to about 1/2″ in thickness, cut out using a round cutter and place onto a lightly floured baking tray.
7. Dust lightly with flour and place in the over for 12 minutes.
Abandon Spoon! 