This recipe is a take on the classic cheese scone – a slightly more exciting version to be added to afternoon tea or to have simply as a light lunch. It is of course, a well known and well praised combination. Cheese with tomato, an undeniable match. These little bites, have the salty savoriness of the traditional cheese scone, with a tangy bang of tomato in every other mouthful. Slather with salted butter whilst still warm, and enjoy with a cup of coffee.
This recipe makes 6 scones – perfect for a family lunch.
Cheese and sun dried tomato scones with smoked paprika
Ingredients
- 225 grams self-raising flour
- 125 grams mature cheddar cheese
- 75 grams sun dried tomatoes
- 60 grams butter, cubed
- 1 pinch salt
- 1 teaspoon hot smoked paprika
- 100 millilitres milk
Instructions
- Preheat oven to 190 C
- If your sun dried tomatoes come in oil, place in a sieve, rinse them off and leave to dry.
- Sift the flour in to a mixing bowl along with the salt and hot smoked paprika. Combine well with a spoon.
- Grate the cheddar cheese and add 100g of it to the mix.
- Add in the butter, and rub it through the flour mixture with the tips of your fingers to form a breadcrumb consistency. At this point you also want to add the sun dried tomatoes. Cut them up in to small pieces, and place them in the bowl.
- Pour in the milk, and use your hands to mix the ingredients to form an orange dough.
- On a floured surface, roll the dough out to around 2cm thick and cut out the scones using a cookie cutter.
- Place the scones on to a well greased baking tray. Brush each of them with a little milk, and finally distribute the remaining 25g cheese evenly over the top of each one.
- Bake for 12-13 minutes until golden and crisp on the outside.
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