Sun-dried tomato pesto and cheddar scones

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Makes 10
300g self-raising flour, plus extra for dusting
½ tsp baking powder
75g cold butter, diced
1½ tbsp fresh thyme leaves
100g mature cheddar, grated
1 large egg
100ml milk
1 tbsp sun-dried tomato pesto

To serve:
Butter
Cheese
Relish
  1. Preheat the oven to 200˚C/180˚C fan/ gas mark 6.
  2. Place the flour in a large mixing bowl and stir in the baking powder. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs.
  3. Stir in the thyme and 80g of the Cheddar.
  4. In a measuring jug, whisk together the egg and milk. Stir in the pesto.
  5. Make a well in the centre of the flour mixture and pour in the egg mixture. Use a butter knife to bring the mixture together into a soft dough.
  6. Transfer onto a lightly floured work surface and knead briefly to bring the mix together. Roll the dough out until it is about 2cm thick. Using a 6cm pastry cutter, cut out 10 scones, rerolling the dough as you go.
  7. Arrange the scones on a baking tray, spaced well apart.
  8. Brush the tops with a little extra milk and then sprinkle with the remaining grated Cheddar.
  9. Bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.
  10. Serve the scones warm or at room temperature, buttered, with slices of good cheese and dollops of relish.

Per scone: 224kcals, 10.8g fat (6.1g saturated), 24.6g carbs (0.6g sugars), 6.8g protein, 1.4g fibre, 0.138g sodium