sundried tomato + parmesan scones
Ingredients
250ml Cake flour
10ml Baking powder...
Pinch of salt
30g Cold butter, diced
125ml Grated parmesan cheese
6 Sundried tomatoes, finely chopped
1 t Dried oregano
1 Egg
45ml Milk
Extra egg, beaten with 2 Tbs water for egg wash.
Instructions
1.Sift the flour, baking powder and salt.
2.Rub the butter into the flour mixture until it is crumbly.
3.Add the grated parmesan, sundried tomatoes and oregano.
4.Whisk together the 1 egg and milk.
5.Slowly add the liquid to the flour mix and stir lightly to combine with a knife.
6.Turn the dough out onto a floured surface and pat out lightly with hands.
7.Roll out to about 2cm thickness.
8.Cut with a round cutter and place onto a greased baking tray.
9.Brush the top of each scone with egg wash.
10.Bake at 200C for about 10-12 minutes
Ingredients
250ml Cake flour
10ml Baking powder...
Pinch of salt
30g Cold butter, diced
125ml Grated parmesan cheese
6 Sundried tomatoes, finely chopped
1 t Dried oregano
1 Egg
45ml Milk
Extra egg, beaten with 2 Tbs water for egg wash.
Instructions
1.Sift the flour, baking powder and salt.
2.Rub the butter into the flour mixture until it is crumbly.
3.Add the grated parmesan, sundried tomatoes and oregano.
4.Whisk together the 1 egg and milk.
5.Slowly add the liquid to the flour mix and stir lightly to combine with a knife.
6.Turn the dough out onto a floured surface and pat out lightly with hands.
7.Roll out to about 2cm thickness.
8.Cut with a round cutter and place onto a greased baking tray.
9.Brush the top of each scone with egg wash.
10.Bake at 200C for about 10-12 minutes
