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Saturday, 18 February 2012

Lets Cook: Cheese and Tomato Scones

These are perfect to have one there own as a snack or with soup.
Although When I made them they where a bit of a fail (I put in too much milk )
*self-raising Flour- 275g (10oz)
*salt- 1/4 teaspoon
*butter- 50g (2oz)
*Dried Basil- 1 teaspoon
*Tomato Puree- 1 tablespoon
 *Milk- 275ml (9fl oz)
*Egg- 1 (beaten)
*crated cheese- How ever much you need to cover the tops

*preheat to oven to 200*C/400*F/ Gas Mark 6
* Put the Flour, Butter and Salt in a bowl.
*Rub the butter in to flour until it looks like fine breadcrumbs.
*Add the Basil, Tomato Puree, half and beaten egg and the milk.
Yum Yum
*Mix until it forms a smooth but not sticky dough.
*On a floured surface roll out the dough until it is about 2cm thick.
*cut in to circles with a cookie cutter or cut in to even rectangles with a knife.
*Place on to a baking tray lined with grease proof paper.
*Brush the top of each scone with the remaing egg.
*place even amounts of grated cheese on top.
*Cook in the oven for 10-15 mins until golden. 
Cooking in our new oven. isn't  that fun?
Best eaten warm if possible.

Even though these where a total nightmair to make (I added all of the milk at once and no amount of flour could stop it from being a sticky mess) they are FAB-U-LOUS 

Hope you enjoyed

1 comment:

Thank you for reading, have a lovely day xxx