Sundried Tomato, Parmesan and Oregano Scones

Need a recipe for a savory snack? Try this sundried tomato parmesan and oregano scones recipe for a delicious baked treat today. Stork – love to bake.

Simple is Good

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Main Ingredient Group

250ml cake flour
10ml baking powder
1 Pinch of salt
30g cold Stork Baking Margarine, diced
125ml grated parmesan cheese
6 sundried tomatoes, finely chopped
1tsp dried oregano
1 egg
45ml milk
1 Extra egg, beaten with 2 tbsp water for egg wash

Step by step method

  1. Sift the flour, baking powder and salt.
  2. Rub the Stork Bake into the flour mixture until it is crumbly.
  3. Add the grated parmesan, sundried tomatoes and oregano.
  4. Whisk together the 1 egg and milk.
  5. Slowly add the liquid to the flour mix and stir lightly to combine with a knife.
  6. Turn the dough out onto a floured surface and pat out lightly with hands.
  7. Roll out to about 2cm thickness.
  8. Cut with a round cutter and place onto a greased baking tray.
  9. Brush the top of each scone with egg wash.
  10. Bake at 200°C for about 10 - 12 minutes.