MAIZE MEAL SCONES
Maize is gluten-free plus the pecorino cheese and sun-dried tomatoes make these savoury scones extra tasty.
6-8 scones Preparation time: 20 minutes Baking time: 20-25 minutes
375 ml (1½ c) coarse maize meal 125 ml (½ c) gluten-free flour mix (see tip on page 8) 20 ml (4 t) baking powder pinch of salt 30 ml (2 T) sugar 60 ml (¼ c) olive oil 250 ml (1 c) plain yoghurt 1 egg, whisked 45 ml (3 T) pecorino cheese, grated 6-8 sun-dried tomatoes, in vinaigrette extra pecorino cheese, grated butter and salami to serve
1 Preheat the oven to 180 °C and grease a muffin pan with 6-8 hollows with nonstick spray. 2 Mix the maize meal, gluten-free flour, baking powder, salt and sugar together. 3 In a separate bowl, mix together the olive oil, yoghurt, egg and cheese. 4 Add the wet mixture to the dry one and combine gently. Divide among the hollows of the muffin tin. Top each muffin with a slice of sun-dried tomato and sprinkle the extra grated pecorino cheese over. 5 Bake for 20-25 minutes or until a testing skewer inserted in the middle comes out clean. Serve lukewarm with butter and salami.