Tomato and Basil Scones

Name: Tomato and Basil Scones
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 7-10 Tbsp Ingredients for about 8 large or 12-16 small scones:; 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; 1/4 TEASPOON Salt; 1 TABLESPOON Sugar; 85 ml cold milk; 2 Eggs (Gr. M); 125 g cold butter (diced); baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

7-10 Tbsp Ingredients for about 8 large or 12-16 small scones:
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
1/4 TEASPOON 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. Coarsely grate cheese, 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
2
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. Then add the cheese mixture. Stir only until just enough to form a dough
3
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. Use a glass (approx. 8 cm Ø) to cut out circles close together or cut into pieces with a knife. Place on the plate
4
Bake in a hot oven for approx. 15 minutes until they have slightly turned colour. Take them out and let them cool down for at least 10 minutes on a cake rack