Ingredients

The following ingredients have 4 Servings
  • 3 cups (16oz/ 450g) all purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks ((6oz/170g) butter, frozen)
  • 2 cups (4 1/2 oz/) shredded cheddar cheese
  • 1 cup Pepperoni (, chopped small)
  • 10 sun-dried tomatoes (, chopped)
  • 1 tablespoon dried Italian herbs
  • 2 cups (16oz / 500g) buttermilk

Instruction

  • Preheat oven to 425oF (220oC). Line a baking tray with parchment.
  • In a large bowl, sieve the flour, baking powder, baking soda, salt, and cornstarch together.
  • Grate in the frozen butter into the dry ingredients. Frozen butter gives you light, fluffy scone.
  • Grate in the cheese. Follow by the chopped pepperoni, sun-dried tomatoes and herbs. Mix all of these ingredients together lightly. take care not to over mix and it can toughen your dough.
  • Add in the buttermilkand mix until combined. The amount of buttermilk might vary. If you need a little more to create a wet batter then add a little more.
  • Using a 1/3 measuring cup (or a large spoon) scoop the scones mixture onto the prepared baking sheets. This mix yields you roughly 12 big scones.
  • Bake the scones for 15-18 minutes or until the tops are puffed and golden brown.
  • Serve straight away fresh from the oven.
  • Storage: Can be stored at room temperature in an airtight container for up to 2 days. They also freeze really well.