recipes

Savoury sun-dried tomato and feta scones

Serves:

2022-11-17

Ingredients

  • 450g self-raising flour (Lamb brand)
  • 2 tsp baking powder
  • Good pinch cayenne pepper
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • 75g margarine (Stork)
  • 3 spring onions, sliced thinly
  • 2 tbsp chopped fresh chives
  • 120g crumbled Danish or feta cheese (Emborg)
  • 60g chopped sun-dried tomatoes  (Camel brand)
  • 280ml milk
  • 1 egg, beaten (Le Naturelle)

Click here to win with Aceline

 

Method

Sift the flour and baking powder together into a bowl and stir in the cayenne pepper and herbs. Season with salt and pepper then rub in the margarine.  Stir in the spring onions, chives, crumbled feta and sun-dried tomatoes. Using a spoon, pour in the milk and mix together gently to an almost coming together dough. Roll out lightly using a rolling put into 2 rounds. Cut each round into 8 and place onto baking sheets spaced apart. Glaze the tops with the beaten egg and sprinkle over a little coarse seasalt. Bake in the oven at 180°C for 20-25 minutes.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

emborg
stork
Le Naturelle
camel
print
email
watch video
View Maltese Italian Trulli

Ingredients

Method

recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page. 

error: