The fabulous food team at SABC 3’s Expresso breakfast show organised South Africa’s first live TV cook-along last Friday and I was invited to participate. I made these Sundried tomato and parmesan scones and they were so easy and delicious.
I was a little slow getting my stuff together on the day, so couldn’t quite keep up with Katelyn and Zola who sped through the baking at a rapid rate. I did however knock up these delicious savoury scones in about 20 minutes from start to finish.
Yes they are that easy. And also very tasty, which is why I thought I had to share this recipe with you all.
The thing about scones is they need to be eaten straight out of the oven or very soon thereafter. I find they dry out if you keep them for anything more than a day. If I haven’t eaten them all on the day I have baked them, I freeze them for another time. All you do is microwave them for about 20 – 30 seconds from frozen.
Scones can be quite tricky. They always look so easy to make, but a few things can things can go wrong.
I have a few tips on how to improve the making of them:
1. Try and make them quickly so that you reduce the time you handle the dough. Overworking the dough results in flatter scones that are not light and fluffy.
2. I don’t use a rolling pin to roll them out I simply lightly press the dough ball into the height I want them before cutting them out. I also never flatten the dough too much and rather leave a little height so the scone is guaranteed not to look too flat. I’m not sure if this is cheating – but it works for me.
3. I use a very sharp cookie cutter. You want it to cut through the dough very quickly and easily and not drag down on the edges making a flatter scone. You could dust the inside rim of the cookie cutter with flour to prevent any sticking.
3. If you have time, it is a good idea to rest the cutout scones in the fridge (or even the freezer) while your oven pre-heats.
4. Double egg wash them if you want a very golden brown top.
Sundried tomato and Parmesan cheese scones with oregano | makes 6-8
Recipe from Expresso Show
Sundried tomato and parmesan cheese scones
- 1 cup / 250ml cake flour
- 2 tsp / 10ml baking powder
- pinch of salt
- 30 g cold butter diced
- 1/2 cup / 125ml grated Parmesan cheese
- 6 sundried tomatoes soft ones that are in a sauce - finely chopped
- 1 t dried oregano
- 1 large egg
- 45 ml milk
- extra egg lightly beaten for the egg wash
- Preheat your oven to 200C/400F and sift the flour, baking powder and salt.
- Rub the butter into the flour using your fingers until it resembles fine crumbs.
- Add the cheese, tomatoes and oregano.
- Lightly whisk together the egg and milk slowly add this to your dry mix and stir lightly to combine with a knife.
- Turn the dough out onto a floured surface and lightly pat out to a height of around 4cm.
- Cut your scones out with a cookie cutter and place them on a baking tray lined with paper or a silicone baking mat. Brush each scone with egg and bake for 10 - 12 minutes until risen and a light golden colour.
- Serve immediately with butter and more cheese if you so desire.
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