Sunny Skegness cheese, tomato and basil scones

Cheese and sun dried tomato and basil scones.

This recipe is my own creation based on a logical understanding judgment based on what looks right. Making it even easier for people to make.




Home grown window grown basil, watered with filter water to reduce lime scale marks, so the leaves stay moist and fresh, allowing for a sweater juicier leaf.

You need:

1, real pure butter (lincolnshire poacher butter from tastes farm) or Kerry gold from supermarket.
2, baking powder
3, jar of sun dried tomatoes
4, red lester cheese
5, Fresh picked basil
6, Goats milk

Remove half of the sun dried tomatoes from jar and place them onto paper kitchen towel to absorb all the oils.

When I make these I work from mainly guess measurements and basically common sense.
Get glass bowl and tip out the amount of flour depending how many scones you feel is enough.
Then put about 10% of baking power in the flower, put at least half block of pure butter in, adjust depending how much flour you used.
Now work together the flour with the butter with your fingers until its like bread crumbs and a bit moist because of the butter.
Make sure you chop the sun dried tomatoes to small Santana style sizes and throw them into the dough and a few generous hands full of grated red lester and a generous amount of chopped basil.
Now bring together with your fingers and pour in about 15% of goats milk and merge together until you are left with almost sloppy sticky dough.

Get an old tiramisu plastic dish and use this to press out your scones.
Tip in about 2% milk to the size of dish, then grab a palm size lump of dough and press it into the plastic bowl, the milk you already added will spread around the scone, saving you the need to brush the scones.
Tip the bowl onto a none stick base or tray, and let gravity play its part as it easily falls out onto the tray, milked side up.

When you have filled the tray place on middle shelf on fan assisted oven for about 15 minutes 190c or 210 on a normal cooker.

Always keep an eye on your scones progress without opening the door, and do not play candy crush on your mobile or anything that takes ya mind away from cooking.

When the scones are golden and they smell amazing, pop them onto a wire cooling rack a leave to cool down.

I do recommend you try some still warm with Philadelphia cheese and maybe my strawberry less strawberry jam.

And there you have a savoury version of the humble British scone.


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