Cheesy Sun Dried Tomato Scones Food

SUN-DRIED TOMATO SCONES

Steps:

• Instructions First, sieve the flour into a mixing bowl and combine with baking powder, salt and garlic granules/powder. Add the spread, and using your hands combine until the mixture turns crumb like. Next, add the milk and combine well.In a separate mixing bowl combine the chopped sun-dried tomatoes, olive oil, chilli flakes and rosemary. Add this to the bowl of scone mixture, and mix in.Sprinkle some flour onto the kitchen surface, and knead the dough until the sun-dried tomatoes are evenly scattered throughout. Make the dough into a rectangular shape approximately 20cm by 15cm. Cut the dough into 4 squares, and then diagonally cut those squares so you end up with 8 triangles. Place the scones onto a lined baking tray, and into the fridge for 30 mins.Preheat oven to 180c, and place the scones in the oven for 22 minutes.If you're making your own hummus, now is the time to do it.Leave scones to cool before adding to lunch boxes with tomatoes, carrot and cucumber sticks, cheese cubes and grapes. Add a dollop of hummus to each lunch box the night before eating.Sun-dried tomato scones was last modified: May 27th, 2021 by Dr Hazel Wallace

CHEESE, SUNDRIED TOMATO & PESTO SCONES

Steps:

• Pre-heat your oven to 200C Fan/220C/400F/Gas Mark 6, and place a baking tray in the oven
• Stir the self raising flour, salt and baking powder together a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
• Stir in 70g of the grated cheese
• Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Aim for the pieces to be about the size of a raisin. Add them to the flour mixture and stir in
• In another mixing bowl, whisk together the milk, pesto and egg
• Pour the pesto mixture into the flour and make a dough. Pat it out onto a clean work surface dusted with flour to about 2cm/1" thick and cut out the scones using a round cutter, size of your choice. Push the cutter straight down and do not twist it. Reshape the dough and cut out more rounds until it's all used up
• Brush the top of the scones with the milk, then sprinkle on the reserved cheese
• Place the scones onto the pre-heated baking tray, bake for 12-14 minutes or until they are golden brown and risen
• Remove from the oven and allow to cool, you can eat them warm or cold
• Store in an airtight container and eat within 2 days. They can also be frozen

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
• Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
• Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
• Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
• bake for 12-15 minutes until risen, golden and cooked all the way through.

SAVORY SCONES WITH SUN DRIED TOMATOES, OLIVES AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
• In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar.
• Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
• In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
• Gently fold in the sun-dried tomatoes, the olives and the goat cheese.
• Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
• circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
• Cut the dough into 8 wedges.
• Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
• Let cool on baking sheet for a minute or so, then transfer onto a wire rack.

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
• In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
• Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, eggs, and hot pepper sauce.
• Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
• With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
• With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
• When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).

SUNDRIED TOMATO AND CHEESE SCONES

Steps:

• Heat the oven to 200 degrees celsius fan.
• Mix flour and herbs, then rub in butter until it resembles fine bread crumbs. Add the cheddar cheese, sundried tomato paste and sundried tomatoes and mix.
• Beat the milk and the egg together in a jug, add to the other ingredients to form a soft dough, reserving a little of the egg mixture for glazing the scones.
• Flatten the dough out and cut into circles or triangles if you don't have a circle cutter-flatten out dough into a circle and then cut in half, repeat until you have the size you want. Put on a tray lined with baking paper or a silicone baking sheet. Brush with egg wash and sprinkle over the parmesan. Bake for 10-15 minutes until the tops are a golden colour .