Perfect for a savoury wintery treat when you take a break from knitting!
3 cups SR flour
1/2 tsp of salt
1 tsp dried herbs (optional)
1.5 cups grated cheese
1 - 1.5 cups of cream (depends if mix is too dry)
1 cup of soda water
2 tbsp pesto approx
Extra half cup of grated cheese
Mix flour, salt, herbs, cheese in a large bowl. Add the cream and soda, mix till combined - don’t overmix, might be easier to mix with your hands at the end to bring the dough together, should be quite soft and a bit sticky.
Turn out onto floured sheet of baking paper. Flatten with hands to a rectangle of about 30cm x 28cm.
Spread with pesto - you can adlib here by adding other ingredients like spinach and sundried tomatoes if you wish. Sprinkle with extra cheese. Using baking paper, roll the dough one third then second third so you have a flattish roll. Flatten a bit more with your hands, brush to glaze with a little cream or eggwash, season if you want or add bit more grated cheese and some pumpkin or sunflower seeds to the top.
Cut into about 8 long scones. Bake till golden at 180 degrees, approx 20-25mins. Just check they are cooked through, might need a bit longer depending on your oven.