Recipes

Follow these steps

• Prepare the sundried tomatoes by draining on kitchen paper to remove any excess oil, then finely chop
• Pre-heat the oven to 200degC.
• Sift the flour into a large mixing bowl, then add the salt, baking powder and dried herbs. Rub in the butter until the mix resembles fine breadcrumbs
• Mix through the grated Parmesan cheese and chopped tomatoes.
• Stir in the beaten egg and enough milk to form a soft, slightly sticky dough.
• Turn the dough out onto a floured surface and knead very lightly. Roll out to about 2cm thickness. Cut into rounds and place on a baking tray. Gather the scraps of dough and roll out again - cut more rounds. Continue until all the dough is formed into scones
• Bake in the pre-heated oven for 10-15 minutes, or until well risen and golden brown.
• Remove from the oven and transfer to a wire rack to cool slightly - serve warm with a little butter.