Baking

Sonali's Paneer, Sundried Tomatoes & Herb Scones

How to Cook

Scones:

  1. Mix flour, salt, sugar, baking powder in a bowl. Add butter and mix in till fine crumbs. Add everything else except milk. Mix in.
  2. Add milk & lightly mix in. Do not overwork.
  3. Roll, cut & place on baking sheet. Brush with egg wash. Chill for 10 mins.
  4. Bake at 180 for 16-20 mins

Burnt Tomato Relish:

  1. Grill 3 Tomatoes till some charring marks appear. Blend with 2 cloves of garlic, 1 Jalapeno Pepper (or any other pepper. Adjust quantity for heat). Add salt & pepper to taste.

Ingredients

Scones:

  • 500 g Self Raising Flour
  • 125 g Butter (cold)
  • 2 Tbsp Gregg's salt
  • 1 Tbsp white sugar
  • 1 Tbsp Gregg's Garlic Powder
  • 1⁄2 tsp Gregg's Ground Pepper
  • 1⁄2 tsp Carom Seeds
  • 1 Tbsp Gregg's Paprika Powder
  • 1 tsp Gregg's Chilli Flakes
  • 1 1⁄2 Cup Grated Paneer
  • 3⁄4 Cup Chopped Sundried Tomatoes
  • ¼ Cup Chopped Chives
  • 3 heaped tsp Baking Powder
  • 280ml Milk
  • 2 Tbsp Chopped Oregano & Thyme
  • 1 egg beaten with 1 Tbsp milk for Egg wash

Burnt Tomato Relish:

  • 3 Tomatoes
  • 2 Cloves Garlic
  • 1 Jalapeno Pepper (or any other pepper)
  • Salt & Pepper
  • Garlic Butter to Serve

Related Recipes