Larissa's Sundried Tomato and Feta Scones

How to Cook

Grease an oven tray. Heat oven to 180C


  1. Mix the flour, flavourings and cheese in a bowl. Stir in the milk until just mixed. Turn on to a floured bench and knead briefly.
  2. Shape into a log 5cm thick. Cut into circles. Place on greased tray and bake at 180 fan for about 20- 30 minutes until golden brown on tops and bottoms.


  • Do not overmix.
  • If the mix is too wet, the scones will sink. Add more flour if needed.

Tomato Onion Relish:

  1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny.



  • 760g Self-Raising Flour
  • 6 Cups Grated Tasty Cheese (70 G per cup)
  • 300g Sundried Tomatoes
  • 2 Cups Fresh Spinach Leaves (120 G)
  • 300g Feta
  • Parmesan 50g
  • Fresh Basil Chopped 10g
  • 1 Tsp Gregg's Cayenne Pepper
  • Gregg's Salt
  • Gregg's Pepper
  • 4 Cups Buttermilk
  • Butter to serve

Tomato Onion Relish:

  • 300g red onion, finely sliced
  • 500g tomato chopped
  • 3 garlic cloves, sliced
  • Gregg's Chilli powder
  • 200g soft brown sugar
  • 150ml red wine vinegar
  • 1⁄2 tsp Gregg's paprika
  • Gregg's salt at the end to taste

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