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Cheese & Sundried Tomato Scones

Prep Time:

20 Minutes

Cook Time:

15 Minutes


4 Servings



About the Recipe

I call these my "all seasons" scones because I make them all the time. They are light enough for a summer dinner with a big, fibre full salad but substantial enough for an autumnal lunch with some nice, ripe cheeses. The recipe uses yoghurt to make the scones a little lighter but if you want a more substantial scone for cooler weather, then you could substitute cream for the yoghurt.


60g strong cheddar cheese

2 sundried tomatoes

5g fresh parsley

225g plain flour

1 tbsp baking powder

a little salt

1 tbsp sugar

50g unsalted butter

1 egg, beaten

3 tbsp plain yoghurt

60ml milk

a little extra flour for dusting

a little milk for brushing

1 small ring cutter

1 baking tray


cut the cheese into small cubes, 

chop the sundried tomatoes into small pieces and finely chop the parsley 

heat your oven to 180C / 350F (fan)

put the plain flour, baking powder & sugar in a bowl, add the butter and cut into small pieces (or you can cut the butter into small pieces in advance if you prefer) 

rub the butter into the flour with your fingers until you get a crumby consistency, then add the beaten egg, yoghurt & milk and mix everything together

add the cheese, sundried tomatoes & parsley to the dough, mix together and lightly knead for 1 min

dust a work surface with extra plain flour, form the dough into a 3cm thick roundel

use a small cookie cutter to make 10 scones, place them on a baking tray and brush with a little extra milk

bake in the preheated oven (fan, 180 C / 350 F) for 15mins or until lightly browned

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