Savoury scones

We are very fond of a scone and grateful to Val Stones, the cake whisperer and Great British Bake Off star for her tip about heating the baking sheet first, so that they start to look and rise as soon as they hit the hot metal.
And we have baking sheets to fit both conventional and range ovens, designed in collaboration with Val, who wanted one substantial enough not to warp and with a decent lip to help you pull it out of the oven.
For every one of these baking sheets sold on the website, we make a donation to the Multiple Sclerosis Society, a charity chosen by Val.

These are tasty, savoury scones, which are delicious with extra goat's cheese and a few black olives.

250g self raising flour
70g butter, cubed
6 sundried tomatoes, chopped and soaked in hot water for 20 minutes
Few sprigs of thyme, stripped from the stems (or 1tsp dried thyme)
1 tblsp chopped chives
60g soft goats cheese
Milk

Note: I have not used salt because the sundried tomatoes are often very salty, but if your tomatoes are not salty, them add a teaspoon of salt to the flour.
Place the baking sheet in the oven and pre-heat to 200ºC. Tip the flour into a large mixing bowl and add the butter.  Rub together until the mixture resembles fine breadcrumbs (you can also do this in a food processor)
Drain the tomatoes (save the soaking liquid to add to tomato sauces or gravy) and add to the mix with the thyme, chives and crumbled goat's cheese.
Stir in just enough milk to bring the mixture together into a firm dough.

Roll out on a floured board to a thickness of around 2cm and cut into rounds with a biscuit cutter.  Be careful not to twist the cutter as you lift it or your scones will rise unevenly.
Remove the tray from the oven and carefully place the scones on the tray. 
Return to the oven and bake for 15 minutes.

Transfer to a cooling rack for as long as you can withstand the temptation, but do eat them warm, when they are at their very best.

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