Sundried Tomato, Basil & Cheddar Scones

Source: Leith's School of Cooking

Notes: "These delicious scones are quick to make and can be frozen once they have been baked. The important thing when making scones is not to overwork the mixture and to bake the scones as soon as the dough has been cut."

200g (7oz) plain flour
2 tsp baking powder
1/2 tsp mustard powder
1/2 tsp salt
50g (1 3/4oz) butter, chilled and cut into cubes
2oz (55g) sundried tomatoes
2oz (55g) cheddar cheese, grated
1 tbsp fresh basil, chopped
120-150ml milk

• Preheat the oven to 190 F, 350 C
• Sift the flour with the baking powder, mustard and salt into a large bowl
• Rub in the butter until the mixture resembles breadcrumbs
• Stir in the tomatoes, cheese and basil
• Make a deep well in the flour. Pour in the milk and mix to a soft spongy dough with a knife
• On a floured surface, knead the dough very lightly until it is just smooth. Roll or press out about 2.5cm (1in) thick and stamp out rounds using a large pastry cutter
• Bake on a lightly greased baking sheet for 25 minutes or until well risen and lightly browned. Leave to cool on a wire rack.