BAKE: Rozanna Purcell’s Sun-dried Tomato Feta and Basil scones

Model and food blogger Rozanna Purcell has jumped on board with Temple Street Hospital, opening up her recipe book to support their Great Irish Bake campaign. Here, she shares her recipe for Sun dried Tomato Feta and Basil scones, ideal for a brunch or take-to-work lunch… 

INGREDIENTS

• 2 cups of spelt flour (whole grain or regular) you can get gluten free versions available (Tesco do a brand called Bob’s Red Mills).
• 1 cup of milled seeds. I used a mix- flax, sunflower, pumpkin. You can mill them yourself in a food processor/coffee grinder or buy it milled in Tesco, Dunnes or health food stores.
• 1 tbsp baking powder -gluten free versions available also.
• 3 tbsp physillium husk- a big bag is about €3 in health shop *great for digestion
• 2 tbsp apple cider vinegar
• 2 eggs
• 3/4 cup almond milk
• 3 tbsp coconut oil melted
• 60g chopped feta
• 60 g / half a cup sundries tomatoes chopped
• Handful chopped basil leaves

METHOD

1. Preheat oven 180ºC
2. Mix all dry ingredients together, whisk the wet ingredients separately
3. Pour in the wet ingredients and stir until fully combined. It should be a thick dough.
4. Now fold in the feta, basil and tomatoes (you don’t have to be too delicate with this!)
5. Mould into your preferred scone shape.
6. Bake at 180•C for 35 minutes, let sit to cool.

As ambassador for Temple Street’s Great Irish Bake Campaign, proudly supported by Tesco, Roz is turning her passion for food into good by encouraging families, businesses and schools to dust off their aprons on April 17^th to raise funds for sick children. Register today to host a cake sale and help Temple Street raise €150,000 from this year’s campaign.