Recipe For Cheese And Tomato Scones

500g bread flour, plus extra for dusting 30g caster sugar - I used fructose 30g baking powder 75g butter 2 eggs, lightly beaten 240mls milk 100g mozzarella cheese, grated, divided 100g oven roasted tomatoes, cooled

Place the flour, sugar, baking powder, butter, eggs and milk into a large bowl Mix gently by hand until the ingredients are combined Add 80g cheese and mix for 5 minutes Turn out onto a lightly floured surface and knead gently for 4 minutes until smooth Roll into a ball and divide in 2 Roll out each ball into a flat disc Place the tomatoes on top of one disc, and then second disc on top of that Roll out to 1.5cm thick Cut using a cutter of your choice, and don't twist the cutter Place the scones onto a lined baking tray Brush the tops with egg wash and place into the fridge for 30 minutes Preheat the oven to 200° Celsius Brush the tops with egg wash making sure you do not let the egg wash dribble down the edges Sprinkle the remaining cheese over the top of the scones Bake for 25 minutes Place onto a wire rack to cool slightly Serve warm 3.3.3077

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Delicious Cheese And Tomato Scones

What I blogged August 10:

Tandy

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.