Scones with Ricotta and Sun-Dried Tomatoes
Savory scones enriched with ricotta, sautéed onion, sun-dried tomatoes and dried herbs.
🍳 Cook: 25 min🍽️ Makes 6
Ingredients
| 2 tbsp | 30 ml | olive oil |
| 1/2 head | onion | |
| 375 g | flour | |
| 2 tsp | 10 ml | baking powder |
| 1 pinch | salt | |
| 125 g | curd cheese or ricotta | |
| 1 tbsp | 15 ml | dried basil |
| 1 tbsp | 15 ml | dried oregano |
| 50 g | sun-dried tomatoes, finely chopped | |
| 250 ml | milk | |
| 1 | egg yolk + 1 tbsp milk (for brushing) |
Instructions
- Preheat the oven to 200°C.
- Heat the olive oil in a pan.
- Add the finely chopped onion and sauté until softened.
- In a large bowl sift the flour, baking powder and salt.
- Stir the mixture with a fork.
- Add the onion, ricotta, herbs and tomatoes, stirring with a fork after each addition.
- Gradually pour in the milk, stirring with a fork until you get a soft dough.
- Transfer onto a floured surface and quickly knead a little more.
- Shape the dough into a ball, then roll it out into a round 2.5 cm thick.
- Cut into 6 pieces and arrange them in an ovenproof tray.
- Brush with the egg yolk beaten with water.
- Bake the scones with ricotta and sun-dried tomatoes for 25 minutes.