Sun-dried-tomato scones

Makes 8 scones Preparation time 20 minutes Baking time 20 minutes

These rich, flavourful scones are a tasty savoury snack for unexpected guests. Instead of Gruyère you can use another grated cheese of your choice, such as pecorino or mature Cheddar, as long as it has a strong flavour.

You need

• ½ cup (125ml) sun-dried tomatoes • 1 teaspoon (5ml) fresh rosemary and origanum, chopped • 1½ cups (375ml) Gruyère cheese,

grated finely • 280ml buttermilk • 1 tablespoon (15ml) Dijon mustard • 3½ cups (875ml) cake flour • ½ teaspoon (2,5ml) salt • 1 tablespoon (15ml) paprika • 1 teaspoon (5ml) bicarbonate of soda

This is how

Preheat the oven to 220˚C. Pulse half the sundried tomatoes into a purée and chop the other half very finely.

Combine all the wet ingredients and sift the dry ingredients into the wet mixture. Stir with a wooden spoon until just combined, then work the mixture with your hands to form a soft dough. (Add 1-2 tablespoons milk if the dough is too stiff.) Turn the ball of dough out onto a flour-dusted surface and press to flatten into a circle of 22cm in diameter. Cut into 8 pieces or press out shapes with a round cutter.

Arrange scones on a greased baking tray and bake for 10 minutes. Reduce the oven heat to 180˚C without opening the door and bake for another 15 minutes.

Pure platteland

Ovens vary, so test one of the scones – if it’s not cooked through, bake the rest of the batch for a further 5-10 minutes. Serve immediately with butter, sweet-chilli jam and cheese.