Mini Mediterranean Scones with Quince Jam and Manchego
INGREDIENTS
125g self-raising flour
1 teaspoon baking powder
1/2 teaspoon English mustard powder
35g salted butter
15g sundried tomatoes, chopped
15g pitted olives, chopped
½ teaspoon dried oregano
15g grated Manchego cheese
80ml milk or buttermilk
Milk, to glaze
To serve:
Manchego cheese
Quince jam
METHOD
Preheat the oven to 220°C/200°C fan-assisted/gas mark 6.
Place the flour, baking powder, and mustard powder in a bowl and mix well. Rub the butter into the mixture until it resembles fine breadcrumbs.
Stir in the tomatoes, olives, grated Manchego cheese, and oregano. Make a well in the centre and pour in the milk or buttermilk.
Using a knife stir from the centre and then cut through the mixture until it comes together as a dough – it should be slightly sticky.
Place the mixture onto a floured surface and gently press to be around 4cm thick. Cut out 6 small scones and place them on a Le Creuset Non-Stick Baking Tray or in greased Le Creuset Espresso Mugs.
Brush the tops of the scones with a little milk and place them in the preheated oven for 10–12 minutes. When golden brown, remove from the oven and serve warm with wedges of Manchego cheese and quince jam.