Parmesan and sun dried tomato scones

Here’s my tasty alternative to the classic cheese scone. Ready in 30 minutes from start to finish – just serve warm with butter.

Parmesan and sun dried tomato scones

Serves: 6 (or 3 if you’re hungry)

Time: 30 minutes

225g self raising flour
Pinch salt
2/3 tsp baking powder
55g salted butter
100g parmesan (plus a little more), grated
6 pieces of sun dried tomato, oil shaken off, chopped
90ml milk (plus a dash more for brushing)

Preheat oven to 200 degrees centigrade with a baking tray in there too. Add flour, baking powder and salt to a food processor and whizz for a second to mix. Chop the butter into cubes, add these to the process and blitz until you have a breadcrumb-like mixture. Add cheese and tomatoes and blitz again. Then, with the motor running, pour in the milk in a gentle stream a bit a time until a moist but not wet dough is achieved. You might not need all of the milk, or you might little extra.

Tip out and form into a bowl using your hands. Roll out to a 2cm deep round and cut out using a pastry cutter your desired size. Brush with a little milk and sprinkle with the extra cheese.

Move to the baking tray and bake for 15 minutes. Done.