Sundried tomato and Parmesan cheese scones with oregano | makes 6-8
- 1 cup / 250ml cake flour
- 2 tsp / 10ml baking powder
- pinch of salt
- 30g cold butter, diced
- 1/2 cup / 125ml grated Parmesan cheese
- 6 sundried tomatoes (soft ones that are in a sauce) – finely chopped
- 1 t dried oregano
- 1 large egg
- 45ml milk
- extra egg lightly beaten for the egg wash
Rub the butter into the flour suing your fingers until it resembles fine crumbs.
Add the cheese, tomatoes and oregano.
Lightly whisk together the egg and milk and slowly add this to your dry mix and stir lightly to combine with a knife.
Turn the dough out onto a floured surface and lightly pat out to a height of around 4cm.
Cut your scones out with a cookie cutter and place on a baking tray lined with paper or a silicone baking mat. Brush each scone with egg was and bake for 10 – 12 minutes until risen and a light golden colour.
Serve immediately with butter and more cheese if you so desire.
