Cheese & Tomato Scones are packed full of fresh herbs, smoky chilli flakes and a striking Autumnal orange colour. They are great for dunking in soup as these days turn cold but are definitely best eaten warm so the cheese is still oozy! Use whichever cheese you like, dairyfree or otherwise, they all work just as well!
1tbspEnglish or Wholegrain Mustardcheck for egg ingredients
1tbsp Olive Oil
1-2tbspWater (if needed)
Preheat the oven to 200C Fan and lightly flour a baking sheet.
Into a large mixing bowl, weigh out the self raising flour and diced baking block. Using your fingers or pastry cutter, rub together the flour and fat to make crumbs.
Season the flour mixture with the smoked chilli flakes, salt, pepper and herbs. Weigh in the grated cheese and then stir gently to combine.
In a measuring jug, pour the passata, vinegar, mustard and dairyfree milk. Stir together until the mustard has mixed in.
Make a well in the centre of the dry ingredients and pour in while stirring with a knife. You may need to add another tablespoon of water. Mix until just combined, the dough should be fairly soft, and tip out onto a floured work surface.
With floured hands gently shape into a round a few inches thick. Take a cutter, dip in flour and push straight down into the dough.
Arrange onto the baking sheet and cook for 25minutes.
You can brush with milk & sprinkle over some cheese before baking but beware you will get a darker colour but the flavour (OMG!) or leave it off and have a beautiful bright orange colour.