Tomato And Basil Scones

• 5 oz mixed seeds (sunflower, pumpkin, pine nuts)
• 3 oz sundried tomatoes, cut into strips
• 2 oz hard goat cheese, coarsely grated
• 1 tbsp chopped basil
• 1 tbsp chopped parsley
• 1 1/4 cups all purpose flour + some for dusting
• 2 tsp baking powder
• 1 tbsp sugar
• 1/3 cup cold milk
• 2 None eggs
• 8 tbsp chilled butter, diced

1. In a non-stick dry skillet, lightly toast the seeds, remove from the heat and allow them to cool. Next, in a bowl, mix the seeds with the cheese, tomatoes and chopped herbs.
2. Next, make the scone dough. Sift the flour and baking powder into a bowl with a teaspoon of salt and the sugar. Add the chopped butter and rub into the flour so the mixture resembles breadcrumbs. In a separate bowl, beat the eggs with the milk and mix into the flour. Stir in the cheese, tomato and seed mixture, and bring together to form a dough.
3. On a floured work surface, gently knead the dough and shape it into a 3/4 inch deep sheet. Use a pastry cutter to cut 8 or 16 pieces, depending on the size of scone you want. Line a baking sheet with parchment paper and add the scones, leave space between each scone for even baking. Bake in a preheated oven at 400u0b0F for about 15 mins until the scones are golden brown. Remove from the oven and allow to cool on a wire rack and serve.

mixed seeds, tomatoes, goat cheese, basil, parsley, flour , baking powder, sugar, cold milk, eggs, butter

Taken from recipes-plus.com/api/v2.0/recipes/18106 (may not work)