Sundried Tomato and Parmesan Scones

Tender, flaky, savoury scones with Sundried tomatoes and Parmesan - a great morning treat! 

I made these scones after a trip from Australia. Because, well I got a block of Grana Padano. 

It's a firm, hard cheese, similar to Parmesan, but oh-so-good.

I made a salad the other day for a couple of friends and served it with some shaved Grana Padano cheese using the vegetable peeler. Perfect match in heaven. 

These scones are a tad too dry for me, but the cake flour makes these guys really light and soft. The addition of Sundried tomatoes add a real zing and the cheese gives the scones a savoury bite. And the addition of dried oregano? - it just rounds up all the flavours and makes it reminiscent of a good pasta.

Sundried Tomato and Parmesan Scones
Adapted from Drizzle and Dip
Makes 6-8 scones 

1 cup cake flour 
2 tsp baking powder
Pinch of salt 
30g cold butter 
1/2 cup grated Parmesan* 
6 Sundried tomatoes, finely chopped
1 tsp dried oregano 
1 egg
45ml milk 
Extra egg for egg wash 

Preheat oven to 200 degrees celsius. 
In a large bowl, combine flour, baking powder and salt. 
Using your finger tips, rub in the butter until it resembles coarse breadcrumbs. 
Stir in the Parmesan, tomatoes, oregano, and egg.
Gradually add in the milk until the dough starts to come together. 
Lightly knead the dough and flatten with the palm of your hands. 
Cut into desired shapes using a cookie cutter or a sharp knife. 
Brush with a beaten egg and bake for 10-12 minutes or until golden brown on top. 

* I used 1/2 cup of grated Grana Padano cheese, but you could use any hard cheese you like 

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