Perfect for lunch, with a soup or salad maybe, these scones are substantial yet light. With their lovely texture and taste, who wouldn’t love them?
Makes: 8 triangular scones
Time: 25 min prep and 15 – 20 min oven time + cooling
Difficulty: Very easy
- 350g self-raising flour
- 1 tbsp baking powder (15g)
- ¼ tsp salt
- 50g butter, in small pieces (or use spread)
- 1 tbsp olive oil
- 6 – 8 halves of Italian sundried tomatoes, roughly chopped
- 100g cheddar (grated) + 30g to go on top of the scones prior to baking
- 200ml Buttermilk (or use ordinary milk.)
- ½ egg, beaten, to glaze
- Heat the oven to 220C/Fan 200C/425F/Gas 7. Grease a large baking sheet.
- In a large bowl, sift in and mix the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs.
- Make a well in the centre of the dry mixture and pour in the buttermilk. Mix with a knife, using a cutting movement, until it comes together as a soft, but sticky, dough. Take care not to over-handle the dough.
- Flour your hands and the work surface well and shape the dough into a round, about 3 – 4 cm thick. Cut the round into four quarters then divide each to give 8 triangular scones.
- Place the scones well apart on the baking sheet. Brush the tops with beaten egg, avoiding having any egg run down the sides as this may inhibit the rise. Sprinkle with the remaining grated cheddar.
- Bake for 15 – 20 minutes until risen, golden and springy to the touch. transfer to a wire rack to cool fully.