This tasty recipe makes approximately 12 scones. If you want to be inspired by The Hairy Bikers you could add 1 tablespoon of marmite to the milk.
Ingredients
175g self-raising Flour – plus more for coating work surface
½ teaspoon baking powder
1 teaspoon smoked paprika or ½ teaspoon cayenne pepper/chilli
55g butter, chilled
100g cheddar cheese, grated
25gm sun-dried tomatoes, finely chopped
50gm sweet corn, drained
50gm carrot, finely grated
Handful of fresh herbs/wild garlic, finely chopped
Approx. 75ml milk
Method
1. Pre-heat oven/air fryer to 200° C and pour hot water over the sundried tomatoes (unless they are already soft in oil).
2. Put flour in mixing bowl and add baking powder and spices.
3. Cut butter into cubes and add to the bowl. Rub butter in with your finger-tips, until well mixed and mixture looks like breadcrumbs.
4. Stir in fresh herbs, sweetcorn, carrot, sundried tomatoes and grated cheese (keeping back some for sprinkling on top of scones).
5. Make a dip in the centre of the mixture and gradually add the milk, mixing with a knife, until the dough comes together – though not too sticky. Easier to use your hands at this stage to bring the dough into a ball.
6. Place the ball of dough onto a lightly floured surface, and knead. Either roll out using a rolling-pin, or press out with your hand until dough is about 2cm deep.
7. Use a cookie cutter to cut out the scones, re-shaping the dough as required.
8. Place the scones on baking tray in oven or on baking paper in the air fryer. Bake for 10 minutes and then added grated cheese on the top of each scone.
9. Bake for another 5 – 10 minutes until golden and bottom is cooked.
10. Place on a cooling rack until cool enough to eat!
Equipment List:
Large and small bowl
Scales, sieve, plate, dinner knife
Measuring jug & spoons
Sharp knife, chopping board, scissors, grater
Cookie cutter
Air fryer/oven, baking tray, greaseproof paper, cooling rack
