Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 500grams self-raising flour
- 250grams ricotta cheese (plus extra to serve, optional)
- 1 egg
- 1 cup milk
- 3tablespoons mixed herbs, chopped
- 4 sun-dried tomatoes, drained and roughly chopped
- milk (to glaze)
- 1tablespoons sesame seeds
- 1 pinch salt
- 1/4 cup butter (to serve)
- 1 pinch pepper
Nutrition per serving
1480kJ / 352Cal
1480 Kilojoules or 352 Calories
17% of daily energy intake*
Protein
11.1grams
Fat
12.8grams
Carbs
46.8grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Sift the flour into a food processor and season with a little salt and pepper. Place the ricotta, egg, milk, herbs and tomatoes in a separate bowl and beat together well. Add the ricotta mixture to the flour and whizz to form a soft dough. Turn out on to a lightly floured surface and roll out to about 2.5 cm thick.
Step 2 of 3
Stamp out 8 scones using a 6 cm cutter and place on a baking sheet. Brush with a little milk and scatter with sesame seeds. Bake in a preheated oven, 200°C for 15 minutes until golden and risen.
Step 3 of 3
Serve warm with butter or extra ricotta for spreading.
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