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Ingredients
Scone Base
175 g self raising flour
½ tsp baking powder
Pinch of salt
25g butter, cubed
1 egg, beaten
50 ml milk
½ tsp baking powder
Pinch of salt
25g butter, cubed
1 egg, beaten
50 ml milk
Topping
50ml passata
½ clove garlic, crushed
75g mozzarella, cubed
1/8 red onion , finely sliced
½ small red pepper finely diced
4 cherry tomatoes , chopped
Fresh basil sliced
½ clove garlic, crushed
75g mozzarella, cubed
1/8 red onion , finely sliced
½ small red pepper finely diced
4 cherry tomatoes , chopped
Fresh basil sliced
Method
- Preheat the oven to 180C fan. Line a baking sheet with non stick baking paper .
- Measure the flour, baking powder, salt and butter into a mixing bowl. Rub in the butter using your fingers.
- Add the egg and milk and stir until the dough comes together. Roll out on a floured work surface until you have a thin dough .
- Using a heart shaped cutter , cut out 8 scone hears and place on the baking sheet.
- Mix the passata , sundried tomato paste and garlic together in a bowl. Spread over the bases leaving a border . Top with the cheese and toppings .
- Bake for 15 minutes until golden and the base is cooked underneath .
