Cheddar Sun Dried Tomato Scones

Cheddar Sun Dried Tomato Scones are the best savoury scones made at Feasting headquarters so far. Sharp, mature cheddar pairs beautifully with the sun dried tomatoes and the addition of fresh basil completes the final flavour. These scones need no addition as they are moist and light.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones perfectly delicious.

Two things are really important when making these scones. First of all, use great ingredients. That doesn’t mean everything has to be top of the range, but buy the best mature cheddar you can afford. While the final flavour is not overpowering, if a milder cheddar is used it’s flavour will be lost. Secondly, lightness of hand while making the scone dough. If it is worked, or handled too much the scones will be heavy.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones it’s hard to stop at one!

Since the sun dried tomatoes add a depth of savoury flavour to the finished scone, they are crucial to the recipe. Dry packaged are best, however if they are only available in oil that’s ok. Simply remove slightly more than the recipe calls for and drain them thoroughly using kitchen towels. Their deep, unique flavour and texture will still work in this recipe.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones the cheese melts into the scone, yet the basil and tomatoes are still visible.

Time to get baking!

Recipe: Cheddar Sun Dried Tomato Scones makes 10-12

450g/1lb Plain White Flour

3tsp Baking Powder

25g/1oz Trex – solid vegetable fat kept very cold

50g/2oz Unsalted Butter kept very cold

250mls Whole Milk straight from the fridge – plus a little extra for brushing the tops of the scones

150g/5oz Freshly Grated Mature/Sharp Cheddar – I used Wyke Farm mature cheddar

50g/2oz Sun Dried Tomatoes preferably not in oil

Handful of Fresh Basil Leaves – approx. 10 large leaves.

1/4tsp Sea Salt Flakes – I use Maldon

Good grinding of Black Pepper to taste

Method: Preheat oven to 220C/200C fan, gas mark 7

You will need two large baking trays lined with baking parchment and a 5cm/2″ plain round cutter.

  • First of all prepare the ingredients. Grate the cheese and chop, or snip the sun dried tomatoes and basil into similar sized pieces – see photo.
  • Add your flour, baking powder, salt and a good grinding of black pepper to a large bowl. Use a balloon whisk to blend the ingredients together.
  • Next add both the fats and blend them into the flour using a pastry cutter. Alternatively rub the fat into the flour using your fingers. Finally the flour should have a breadcrumb appearance with some larger, pea sized, pieces of fat visible.
  • Add one third of the grated cheese to the bowl. Use your fingers to toss the cheese in the flour. This coats the cheese and stops it from clumping. Repeat with half of the remaining cheese. Set the unused cheese to one side.
  • Now do the same with the sun dried tomatoes and fresh basil, tossing them in the flour to coat them.
  • Make a well in the centre of the bowl and pour in the cold milk.
  • Stir the ingredients together with a dinner knife, until they form a rough dough.
  • Use your hand, shaped like a claw to pull all the ingredients together.
  • Tip the scone dough on to a lightly floured work top.
FF Cheddar Sun Dried Tomato Scones
Making the Cheddar Sun Dried Tomato Scones dough.
  • Bring the dough together with your hands and pat into a rough circle approximately 1 inch/2.5cm deep.
  • Thoroughly flour the round cutter and cut out the scones. NOTE: Do not twist the cutter as you push through the dough as this will result in uneven/lopsided final bakes. Place the scones on to the lined baking trays.
  • Brush the top of each scone with milk and add a little of the remaining cheese.
FF Cheddar Sun Dried Tomato Scones
Shaping the dough and cutting out the scones.
  • Place the baking trays into the preheated oven and bake for 20-25 minutes.
  • The scones are baked when they are a golden colour and similar to bread sound hollow when rapped on the base with a knuckle.
  • As soon as they are baked remove the scones from the oven.
  • Immediately place the scones on to a cooling rack, using a clean tea towel to transfer them as they will be very hot.
FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones cooling on a rack.

Since these scones are at their absolute best when still slightly warm, there is no need to wait for them to completely cool before tasting!

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones delicious split with a little butter!

While delicious eaten warm, cool completely before packing into an airtight container to store.

These scones can be made ahead, cooled and packed into freezer bags. They will keep for up to one month in the deep freeze. Ideal for making ahead.

If you have enjoyed this recipe for Cheddar Sun Dried Tomato Scones you may also like these:

Beauvale Cheese Walnut Scones

FF Cheddar Sun Dried Tomato Scones
Beauvale Cheese Walnut Scones.

Super Light Scones

FF Cheddar Sun Dried Tomato Scones
Super Light Scones

Goddess Cheese Pine Nut Muffins

FF Cheddar Sun Dried Tomato Scones
Goddess Cheese Pine Nut Muffins

Cheddar Sun Dried Tomato Scones, such a delicious combination of flavours and texture. Also perfect for making ahead and freezing, ready to pop in the oven on a low heat when unexpected guests arrive. Make ahead recipes are my all time favourites. Especially as I never know from one day to the next how my body will be. Fortunately it’s always nice to know that there is good, homemade food in the house.

Whatever you are making, baking and creating, have fun. Please tweet me @sammiefeasting with your cooking and baking pics? I love seeing what you have created.

Sammie xx

No part of this post may be copied. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_pluspinteresttumblr

Spicy Sausage Rolls

Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.

Spicy Sausage Rolls a fiery twist on a classic.
Spicy Sausage Rolls a fiery twist on a classic.

For those of you with a more gentle constitution, don’t worry these Spicy Sausage Rolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.

The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat,  mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.

Spicy Sausage Rolls change up your daily packed lunch!
Spicy Sausage Rolls change up your daily packed lunch!

If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!

Spicy Sausage Rolls an easy, tasty,mid week meal.
Spicy Sausage Rolls an easy, tasty, mid week meal.

Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!

Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.

Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.
Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.

As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.

This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.

I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!

Recipe: Makes 12 Spicy Sausage Rolls

350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rol all butter puff pastry

454g/1lb Pork Sausagemeat – good quality at least 85% Pork, casing removed

50g/2oz Chorizo Sausage – casing removed

1 Jalapeño Chilli Pepper

1 Medium Free Range Egg

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.
  • Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.
  • Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.
  • Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).
  • Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.
  • Divide the sausage meat mixture in two.
  • Evenly lay the sausage meat down the middle of each length of pastry.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
  • Crack an egg into a small bowl and whisk with a fork.
  • Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.
  • Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.
  • Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.
Spicy Sausage Rolls ready for their egg wash and to be baked!
Spicy Sausage Rolls ready for their egg wash and to be baked!
  • Place the sausage rolls on to a lightly oiled baking tray.
  • Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.
  • Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.
Spicy Sausage Rolls ready for the oven.
Spicy Sausage Rolls ready for the oven.
  • Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.
  • The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.
  • Once baked remove the sausage rolls from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
  • Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!
Spicy Sausage Rolls that smell so delicious and inviting.
Spicy Sausage Rolls that smell so delicious and inviting.

Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.

To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.

If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.

Spicy Sausage Rolls
Spicy Sausage Rolls perfect for a Christmas buffet, or any buffet!!

Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!

Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.

If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:

Quiche Lorraine

Spicy Sausage Rolls
Quiche Lorraine bacon, cheddar and egg tart.

Sausage Plait With A Twist

Spicy Sausage Rolls
Sausage Plait With A Twist

Tomato Thyme Garlic Focaccia Bread

Spicy Sausage Rolls
Tomato Thyme Garlic Focaccia Bread

If you think about it, a buffet is really an indoor picnic!

Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.

The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.

Sammie xx

Share This Facebooktwittergoogle_pluspinteresttumblr