蜜芽传媒

Cheese and Tomato Scones with Tomato and basil butter
A lovely easy recipe for children and great for the school lunch box.
Pre-heat the oven to 220c, 425F, Gas mark 7, Grease a large baking sheet
For the Scones you will need
75g Wholewheat Self Raising Flour
75g Pumpkin seeds, finely ground in a blender
1 teaspoon baking powder
25g butter at room temperature
75g strong cheddar cheese finely grated
1 teaspoon English Mustard powder
1 large egg
Milk to add if needed

Mix the flour, ground pumpkin seeds, baking powder and mustard together well. Rub in the butter with your fingertips until there are no more large lumps. Add the grated cheese and mustard powder, mix well. Add one egg and mix thoroughly until the mixture binds together. You may need a splash (1 teaspoon) of milk to bind it together completely. Rest in the fridge for about 30 minutes.
While the dough is resting, make the butter.
50g butter at room temperature
2 teaspoons tomato puree
A few basil leaves, 6-10, finely chopped
Mix the butter, tomato puree and basil leaves together by squelching it and mashing it with a fork or your hands. Squidge it into a sausage shape and roll it in some greaseproof paper to smooth the edges. Place in the fridge.
Now you can take the dough from the fridge, generously flour the work surface and flatten out the dough with the palm of your hand, so it is about 2cm thick. Use a variety of cutters or just mould into scone shapes with your hands. Shake the cutters in some flour to prevent sticking. Place your scones onto the greased baking tray, brush with a little milk, sprinkle on a little finely grated cheese, and some pumpkin seeds, and bake for 15-20 minutes until golden on the outside and fluffy in the middle.
When the scones come out of the oven, loosen them from the baking tray and place on a cooling rack. Take your butter from the fridge, unwrap and slice it thinly, cut open your scones while still warm and slip in a slice of butter. Enjoy with a fresh crisp salad, and maybe some extra cheese. Happy cosy cooking!