- 200g/8oz SR flour
- 50g/2oz butter/spread
- 50g/2oz grated cheese
- 5-7 tbsp milk
- 1 tsp baking powder
- ½ tsp mustard powder
- 2 tbsp tomato puree/sun-dried tomato puree
- ½ tsp mixed herbs
- 50-100g/2-4 oz grated cheese
- your choice of extras: finely chopped peppers/onion/mushrooms, sweetcorn, pineapple, olives, veggie bacon etc
Rub the butter into the flour.
Add the cheese, baking powder and mustard and mix.
Slowly add just enough milk to make a soft but not sticky dough.
Roll out into a circle about 2cm thick, on a floured board, and place on a greased baking tray.
Top with the tomato puree. Sprinkle with herbs and add any extra toppings.
Finally top with the grated cheese.
Cook for 15-20 minutes or until the cheese is golden brown.
Serve with pasta and salad.
Suitable for freezing.
Alternatives: For a vegan scone base omit the cheese and milk. Use 75g/3oz of dairy-free spread and add water or dairy-free milk instead.
Top using vegan mozzarella-style cheese. Pin It