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

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.

ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES

Steps:

• Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.

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).

SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES

Steps:

• First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
• When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
• Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
• Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.
• On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
• Put the cut-out pieces on a baking tray and brush them with the milk.
• Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
• Then remove them to a wire rack to cool.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.