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