Sun-Dried Tomato Scones

Makes about 12

These savoury scones are great with slice of vine-ripened tomatoes, buffalo mozzarella and coffee.



  • 450g/16oz(1lb)  flour, plus more for dusting
  • 1 heaped tsp baking powder
  • small pinch cayenne pepper
  • generous pinch of salt
  • 110g/5oz butter, cubed
  • 1 egg
  • about 200ml milk
  • 50g/2oz  grated mature cheddar (optional)
  • 8 semi-sun-dried tomatoes, chopped
  • 8 pitted black olives, roughly  chopped


Preheat the oven to 200C/180C fan-oven/Gas mark 6

Mix all the dry ingredients together in a bowl with a generous pinch of salt.  Add the butter and, using your fingertips, lightly work until the mix resembles dry breadcrumbs.  Stir in the grated cheddar, semi-sun-dried tomatoes and olives.  Make a well in the centre and add the egg and just enough milk to moisten (you want a reasonably dry mixture).  Gather into a ball and turn on to a floured surface.  Roll lightly to a 1.5cm thickness, cut out as many scones as you can with a 4cm cutter and bake in the oven for 18-20 mins, or until cooked.