Scones Mediterranean Style

For the scones, preheat the oven to 200 °C convection (or 220 °C top/bottom heat). Remove the tomatoes from the jar and drain.

Then cut into small cubes. Cut feta into small cubes as well or crumble. In a bowl, mix flour with baking powder, salt, pepper and sugar.

Dice the butter and add it. Knead with fingertips until small flakes are formed (work quickly so that the butter does not become too soft).

Make a well in the center. Add remaining ingredients to the well. Mix loosely but thoroughly with a spoon or dough spatula – do not knead!

Place dough on floured work surface. If dough is still too wet, add a little flour. Knead lightly – the dough should not be “smooth”, but soft, airy and loose.

Roll out the dough (about 3 cm thick) or flatten it by hand. Cut out with a round cookie cutter (diameter 5-6cm) or a glass.

Place the scones on a baking sheet lined with baking paper and brush with milk. Bake in the oven for 12-15 minutes until golden brown. Serve warm or let cool and pack in an airtight container.

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