Tomato And Basil Scones - cooking recipe

Ingredients

5 oz mixed seeds (sunflower, pumpkin, pine nuts)
3 oz sundried tomatoes, cut into strips
2 oz hard goat cheese, coarsely grated
1 tbsp chopped basil
1 tbsp chopped parsley
1 1/4 cups all purpose flour + some for dusting
2 tsp baking powder
1 tbsp sugar
1/3 cup cold milk
2 None eggs
8 tbsp chilled butter, diced

Preparation

In a non-stick dry skillet, lightly toast the seeds, remove from the heat and allow them to cool. Next, in a bowl, mix the seeds with the cheese, tomatoes and chopped herbs.
Next, make the scone dough. Sift the flour and baking powder into a bowl with a teaspoon of salt and the sugar. Add the chopped butter and rub into the flour so the mixture resembles breadcrumbs. In a separate bowl, beat the eggs with the milk and mix into the flour. Stir in the cheese, tomato and seed mixture, and bring together to form a dough.
On a floured work surface, gently knead the dough and shape it into a 3/4 inch deep sheet. Use a pastry cutter to cut 8 or 16 pieces, depending on the size of scone you want. Line a baking sheet with parchment paper and add the scones, leave space between each scone for even baking. Bake in a preheated oven at 400\u00b0F for about 15 mins until the scones are golden brown. Remove from the oven and allow to cool on a wire rack and serve.