@jyraverda199: #trucerime #courtroom #storytime #crime #jail

JyraVerda199
JyraVerda199
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Monday 14 September 2026 16:14:38 GMT
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Sundried Tomato & Cheese Scone Bread I have been making scone bread since my boys were little. It was something I had when I was small, only back then we used to call it 'herb bread'. I've made so many versions over the years, but this is one of my favourites. It's really easy, in the oven in less than 10 minutes and perfect to have with picky bits! If you like quick, fuss free recipes, my new cookbook SPEEDY 10 has 100 dinners that you can get on the table in under 30 minutes, using ingredients that you've probably already got in the cupboard... I have written up the recipe for scone bread below, the link to pre-order SPEEDY 10 is in my bio! Amy x Makes 1 loaf 500g self raising flour 1 tsp baking powder 6 sundried tomatoes from a jar 1 tbsp red pesto 110g soft butter 140g cheddar cheese cut into 1cm cubes 1 tbsp fresh herbs (I used Rosemary and Thyme) 200ml milk Salt and ground black pepper Place the flour and baking powder in a large mixing bowl. Season with salt and pepper and stir until combined. Put the butter, sun-dried tomatoes and red pesto in a blender or food processor. Blitz until you have a smooth pink butter. Spoon the butter into the flour and use your fingertips to rub it into the dry ingredients until you have an even, dry crumb. Stir in the cheese cubes and fresh herbs until evenly spread. Make a well in the centre. Pour the milk into the well and use your hands to combine it into a dough, kneading gently until you have a smooth ball. Place the dough on a large greased or lined baking tray, press it down until you have a thick circle roughly 20cm across. Brush the loaf with a little milk. Bake in the oven for 25-30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last few minutes of baking. Leave to cool a little before cutting into wedges when it's still a little warm and buttering.
Sundried Tomato & Cheese Scone Bread I have been making scone bread since my boys were little. It was something I had when I was small, only back then we used to call it 'herb bread'. I've made so many versions over the years, but this is one of my favourites. It's really easy, in the oven in less than 10 minutes and perfect to have with picky bits! If you like quick, fuss free recipes, my new cookbook SPEEDY 10 has 100 dinners that you can get on the table in under 30 minutes, using ingredients that you've probably already got in the cupboard... I have written up the recipe for scone bread below, the link to pre-order SPEEDY 10 is in my bio! Amy x Makes 1 loaf 500g self raising flour 1 tsp baking powder 6 sundried tomatoes from a jar 1 tbsp red pesto 110g soft butter 140g cheddar cheese cut into 1cm cubes 1 tbsp fresh herbs (I used Rosemary and Thyme) 200ml milk Salt and ground black pepper Place the flour and baking powder in a large mixing bowl. Season with salt and pepper and stir until combined. Put the butter, sun-dried tomatoes and red pesto in a blender or food processor. Blitz until you have a smooth pink butter. Spoon the butter into the flour and use your fingertips to rub it into the dry ingredients until you have an even, dry crumb. Stir in the cheese cubes and fresh herbs until evenly spread. Make a well in the centre. Pour the milk into the well and use your hands to combine it into a dough, kneading gently until you have a smooth ball. Place the dough on a large greased or lined baking tray, press it down until you have a thick circle roughly 20cm across. Brush the loaf with a little milk. Bake in the oven for 25-30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last few minutes of baking. Leave to cool a little before cutting into wedges when it's still a little warm and buttering.

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