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Sundried tomato-herb scones

Updated: Feb 21, 2018

400 grams AP

1 t salt

1 T baking powder

2 t raw sugar

4 oz butter, cold and cut into small pieces

5 oz goat cheese, broken into small pieces, then frozen

60 grams sundried tomatoes (the chewy and soft kind) roughly chopped

1 t minced garlic

1 T rosemary, chopped

1 T fresh thyme

Loosely packed 1/2 cup thinly sliced basil

2 t dried oregano

2 large eggs

145 grams cream



Mix flour, salt, baking powder and raw sugar, then sift

Add butter and rub it between your hands. Make sure to leave some butter pieces throughout the mixture

Add the cheese, sundried tomatoes, garlic, herbs and oregano, and mix to combine

Mix eggs with cream and then fold in

Shape into a disc, garnish with oven dried tomatoes and freeze

Before baking: brush the top and back with cream





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