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–+ servings
Cheese And Tomato Scones
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5 from 5 votes

Cheese And Tomato Scones

Recipe Category: Baking
Makes enough for: 1 batch scones
All Rights Reserved: Adapted from Paul Hollywood's 100 Great Breads page 34

Ingredients

  • 500 g bread flour, plus extra for dusting
  • 30 g fructose
  • 30 g baking powder
  • 75 g butter
  • 2 eggs, lightly beaten
  • 240 mls milk
  • 100 g mozzarella cheese, grated, divided
  • 100 g oven roasted tomatoes, cooled

for the egg wash

  • 1 egg, lightly beaten

Method

  • Place the flour, fructose, baking powder, butter, eggs and milk into a large bowl
  • Mix gently by hand until the ingredients are combined
  • Add 80g cheese and mix for 5 minutes
  • Turn out onto a lightly floured surface and knead gently for 4 minutes until smooth
  • Roll into a ball and divide in 2
  • Roll out each ball into a flat disc
  • Place the tomatoes on top of one disc, and then second disc on top of that
  • Roll out to 1.5cm thick
  • Cut using a cutter of your choice, and don't twist the cutter
  • Place the scones onto a lined baking tray
  • Brush the tops with egg wash and place into the fridge for 30 minutes
  • Preheat the oven to 200° Celsius
  • Brush the tops with egg wash making sure you do not let the egg wash dribble down the edges
  • Sprinkle the remaining cheese over the top of the scones
  • Bake for 25 minutes
  • Place onto a wire rack to cool slightly
  • Serve warm