• Makes 16

    1.Preheat oven to 210°C (450°F). Line baking tray with grease-proof paper.

    2.Put Scone Mix and water, mustard & seasoning into a mixing bowl and mix for 1 minute on a slow speed. Scrape down, add in sundried tomatoes & basil then mix for 1 minute on a medium speed.

    3.Mould dough into a ball then rest for a few minute under a piece of grease-proof paper.

    4.Using a rolling pin, roll dough out to 15mm thick, then cut using a 75mm round cutter. Scrap dough can be re-used but needs to be rested for a few minute before re-using.

    5.Transfer scones onto a baking tray, space evenly to allow for flow during baking. Leave to rest for 15 minutes before using the beaten egg to glaze.

    6.Bake for 12-14 minutes until golden brown  and sound hollow when tapped on the top.

    7.Allow to cool before serving.


  • 1000g Macphie Scone Mix
  • 420g cold water
  • 140g sundried tomatoes
  • 25g fresh basil
  • 3g mustard
  • 1 egg beaten (to glaze)
  • Salt & Pepper to taste