Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE savoury scones are a real afternoon treat, and pair deliciously with some thinly sliced Parma Ham and chutney. The Gruyere cheese gives a lovely mild and nutty flavour, however you could also use grated cheddar to give a bit more sharpness if you prefer. They will last a few days and are great when lightly toasted if they are a day or two old.
500g plain flour
150g grated Gruyere cheese
50g chopped sun dried tomatoes
1 tbsp. finely chopped fresh rosemary
2 tsp. baking powder
1 tbsp. vegetable oil
1 large egg
Freshly ground black pepper
Extra 50g grated Gruyere cheese to finish
Sift together the flour and the baking powder into a large bowl. Add the grated Gruyere cheese and chopped rosemary and mix well.
In a separate bowl, whisk together the milk, egg and vegetable oil. Add the chopped tomatoes, a pinch of salt and a good mill of freshly ground black pepper. Pour this into the dry ingredients and mix together using a spoon or spatula.
Tip the dough out onto a floured work surface and gently bring the dough together with your hands into a round. Flatten the dough out until it is about 1cm thick.
Using a round pastry cutter cut out 12 round scones, and top with a little extra grated cheese.
Preheat your oven to 180oC and place a baking tray greased with a little butter in the oven to heat. Place the scones on the hot baking tray and pop back into the oven for around 15 minutes until they have well risen and lightly browned.
Remove and serve warm.