Scones are so quick to make and they only take 7-10 mins to bake.
I make both savoury and sweet scones. The savoury scones are great served with soup or packed in the boys lunch boxes instead of a sandwich.
They freeze well and I have been known to pop frozen scones into lunch boxes so they are defrosted for lunch.
I use a 7cm cutter.
This recipe makes 16 scones.
450g plain flour
2 tablespoons baking powder
1 teaspoon salt
100g butter, cut into small pieces
150g feta cheese, drained and crumbled
100g sundried tomatoes,drained and chopped
1 egg, beaten
Preheat the oven to 220 degrees Centigrade.
Line two baking sheets with baking parchment.
Into a large bowl sift the flour, baking powder and salt.
Add the butter and rub in, it will take a while but you want it to be like breadcrumbs with no lumps of visible butter.
Now stir in the cheese and tomatoes.
Add the milk and using a palate knife mix together well. The wetter your dough the lighter your scones!
Very gently knead the dough, just enough to bring it together, on a floured surface.
Using your hand flatten slightly too 4cm thickness and cut out the scones using a fluted cutter.
Once there is no more space for the cutter, reform the dough and repeat until all of the dough has been used.
Place scones onto the prepared trays and brush with beaten egg.
Place them in the oven.
Bake for 7-10 mins, changing their oven shelves half way.
Allow to cool on a wire rack.