Goat cheese scones with dried tomatoes

Name: Goat cheese scones with dried tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 70 g seed mixture (e.g. sunflower, pine and pumpkin seeds); 75 g Hard Goat Cheese; 35 g dried tomatoes; 1 TABLESPOON Basil and parsley (chopped); 280 g + some flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp ¼ tsp salt; 1 TABLESPOON Sugar; 85 ml cold milk; 2 Eggs (Gr. M); 125 g cold butter (diced); baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

70 g seed mixture (e.g. sunflower, pine and pumpkin seeds)
75 g Hard Goat Cheese
35 g dried tomatoes
1 TABLESPOON Basil and parsley (chopped)
280 g + some flour
2 TEASPOONS Baking Powder
7-10 Tbsp ¼ tsp salt
1 TABLESPOON Sugar
85 ml cold milk
2 Eggs (Gr. M)
125 g cold butter (diced)
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Lightly roast the core mixture in a pan without fat. Take out and let cool down.
2
Grate cheese roughly, cut tomatoes into strips. Mix with cheese, seeds and herbs. Mix flour, baking powder, salt and sugar in a large bowl. Whisk cold milk and eggs.
3
Add cold butter to the flour mixture. Rub in coarse crumbs with your fingertips. Do this quickly! Stir in the milk and egg mixture briefly and then add the cheese mixture. Stir only so long, until just such a dough develops.
4
For 8 large scones, pour the dough onto a lightly floured work surface. The dough is a little dry - this is good. Knead lightly and form into a 2 cm thick plate with floured hands.
5
Use a glass (approx. 8 cm Ø) to cut circles close together or cut them into pieces with a knife. Place on the tray.
6
Bake in a hot oven for approx. 15 minutes until they have slightly turned colour. Take them out and let them cool down on a cake rack for at least 10 minutes.