SCONES

• porsi: 6-8

Bahan-bahan

Base scone

225g self-raising flour

25g caster sugar

Pinch of salt

25g butter

1 egg

100ml milk

For the pear and walnut scones:

1 ripe pear, peeled and chopped

50g walnuts, chopped

For the raspberry and almond:

100g raspberries

25g flaked almonds, plus extra to decorate

For the sun-dried tomato and cheese:

80g cheese, grated, plus extra to decorate

Petunjuk

1 tbsp sun-dried tomato pesto 50g chopped sun-dried tomatoes

1 Preheat the oven to 220°C/ 200°C fan/ gas mark 8. Line a baking tray with non-stick parchment paper.

2 In a bowl, add the flour, caster sugar and salt. Rub in the butter until the mix resembles breadcrumbs.

3 Stir in your desired filling.

4 Add the egg along with sufficient milk to form a soft dough.

5 Turn the dough out onto a floured surface and knead slightly, to bring the dough together Roll the dough out to about 2cm thick. Dip the cutter into flour and then cut out your scones.

6 Place onto the prepared tray, leaving some space between each. Brush the tops of the scones with some beaten egg or milk.

7 Bake for about 10 minutes or until golden brown. Allow to cool slightly and serve.