It’s international scone week at Lavender and Lime and Tandy is hosting this years round-up of scone recipes. This event started three years ago with Celia, when a few blogging friends found themselves baking scones around the same time and then decided to turn it into a yearly event so others could join in… hence, international scone week was born.
Looking over last years entries, I noticed Selma’s gorgeous rustic Feta, Sun-dried Tomato and Thyme Scones. Sadly, Selma is no longer with us as she passed away some weeks back. Although I had never met Selma in person, we had met through our blogs and the monthly “In My Kitchen” posts. So, joining this years international scone week, I decided to make Selma’s delicious savory scone recipe and dedicate this post to her memory.
It doesn’t take long to rustle up Selma’s recipe and the only changes I made were, replacing the rapeseed oil with olive oil, omitting the stock powder and adding some sea salt. Also, did not glaze the top of the dough with milk before baking. The dough (like all scones) requires light handling, no kneading or rolling. When shaping, use the base of your fingers, pressing the dough gently to flatten.
Although Selma baked her scones on a baking tray… I decide to use a pizza stone, pre-heating it in the oven beforehand. I also needed a flat tray with no edges (a cake lifter is also handy) so I could easily slide the prepared dough (with the baking parchment underneath) onto the hot pizza stone in the oven. Theres noting more homely than tucking into chunks of warm scones from the oven, studded with feta cheese, sun-dried tomatoes and herbs… surrounded by the wonderful aroma of home baking in your kitchen.
225g self-raising flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
75 g strong cheddar cheese, grated
1 tsp fresh thyme leaves, plus extra for garnish
60 g sun-dried tomatoes or oven dried tomatoes, chopped
125 ml full-fat milk
50 ml olive oil
50 g feta cheese, cut into small cubes
You will need a baking sheet lined with non-stick baking parchment or pre-heat a pizza stone if using.
How to make:
Pre-heat oven to 220ºC/425ºF/Fan200ºC/Gas 7. Sift together the flour, baking powder and salt into a mixing bowl. Mix in the cheddar cheese and thyme to coat with the flour. Make a well in the center of the flour mixture and pour in the milk and olive oil. Add 40g of the chopped dried tomatoes to this mixture.
Using a rounded knife, mix all the ingredients together and once most of the ingredients come together, use your hands to form the dough into a ball.Place the ball of dough on the lined baking tray. Using the base of your fingers pat the dough gently into a circular shape about 1 inch in height. Using a floured pizza wheel or knife, cut into 8 wedges. Scatter over the feta cheese and remaining 20g of chopped dried tomatoes, garnish with extra chopped thyme. Bake for about 25 minutes. Best eaten warm and on the day of baking. Makes 8 Scones.
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