Mini Sun-Dried Tomato, Olive and Cheese Scones
Mini Sun-Dried Tomato, Olive and Cheese Scones
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Scottish
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Mini Sun-Dried Tomato, Olive and Cheese Scones
Ingredients
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250g self raising flour
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65g butter, cut into small pieces
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40g pitted black olives, finely chopped
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50g freshly grated Parmesan cheese
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2 tbsp sun-dried tomato pesto sauce
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Approx. 100ml whole milk
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1 egg, beaten, to glaze
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Soft cheese, fresh basil leaves and Inverawe smoked salmon or trout to serve
Directions
Preheat the oven to 220C (Fan Oven 200C, gas 7).
Lightly grease 2 baking trays.
Sift the flour into a large bowl.
Rub in the butter well and stir in the olives and cheese.
Make a well in the centre, add the pesto and gradually pour in sufficient milk, mixing the ingredients together to form a soft dough.
Turn out onto a lightly floured surface and knead gently until smooth.
Roll out to a thickness of 2cm.
Using a 3.5cm round cutter, stamp out circles and arrange spaced a little apart on the baking trays.
Re-roll the trimmings to make 26 rounds in total.
Brush the tops with egg and bake for about 10 minutes until risen and golden.
Transfer to a wire rack to cool.
Serve warm, split and sandwich together with soft cream cheese, fresh basil and smoked salmon or trout.