Archive | April, 2012

Sundried tomato and herb scones

1 Apr

These scones are my perfect quick savoury snack. So easy to make and a pleasure to eat!

A great addition to any soup, stew or on their own with salad as a light summer lunch.

Makes around 8.

  • 350g plain flour
  • 2 tsp baking powder
  • pinch salt
  • 1 tsp sugar
  • 1 tsp thyme
  • 1 tsp oregano
  • 75g non dairy marg
  • 175ml non dairy milk
  • 7-8 sundried tomatoes (from jar) chopped into 2cm pieces

1. Heat oven to 200 degrees (fan oven 180). Mix flour, baking powder, salt, herbs and caster sugar together in a large bowl, then rub the butter in with your fingertips until the mixture looks like coarse breadcrumbs.

2. Add the milk a little at a time, bringing the mixture together until it forms a firm dough. Now add the chopped sundried tomatoes and knead into the dough. Try to handle as little as possible so it stays squashy.

3. Turn the dough onto a floured surface and pat or roll into a circle about 3/4 of an inch thick.

4. Cut scones with a 5cm cutter or top of a glass. Bake for 12-15 minutes until golden.

*Use this recipe to make sweet scones too, just remove the herbs and tomatoes and increase sugar to 40g*

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