Recipes

Sun-Dried Tomato and Anchovy Scones

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g CWA Scone Mix 1 packet
220 g Water ⅘ cups
20 ml Olive Oil 1 tbsp
100 g Sun-dried Tomatoes 1¾ cups
50 g Grated cheese ½ cup
30 g Chopped Anchovy 2 tbsp

Method

  1. Preheat oven to 210°C (fan forced 200°C).

  2. Combine CWA Scone Mix, water and olive oil.

  3. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.

  4. When kneaded, mix in the sun-dried tomatoes, cheese and anchovies.

  5. Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.

  6. Dust and roll out to 2.5 to 3 cm thickness. Cut scones, and place on a lined baking tray, just close enough so that when baked, the scones will support one another as they rise.

  7. Gather and combine the dough trimmings, round up, and let rest again for 5 minutes. Repeat rolling and cutting.

  8. Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.

Helpful Hints

  • Experiment by including 1 tablespoon of fresh basil.

  • Scones
  • Bake: 15 - 18 minutes
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