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Cheese, Sundried Tomato & Pesto Scones

Ingredients

  • 100 ml Milk
  • 70 ml Pesto
  • 2 Eggs large
  • 250 g Self raising flour
  • 1 1/2 tsp Baking Powder
  • A pinch of Salt
  • 150 g Mature cheddar grated
  • 60 g Sundried tomatoes

Instructions

  1. Pr-heat your oven to 180C/160C Fan/350F/Gas Mark 4

  2. In a bowl whisk together the milk, pesto and 1 of the eggs
  3. In a second bowl mix together the self raising flour, baking powder and salt
  4. Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mix
  5. Pour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up
  6. Place the rounds onto a lined baking tray and brush them on top with beaten egg
  7. Bake them for 20 minutes and until they are golden brown