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Mini Scones w/ Gochujang, Sun-Dried Tomatoes & Mozzarella

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 1 cup of self-rising flour or 1 cup all-purpose flour + 7 gr of baking powder
  • 1 tsp baking powder
  • 50 g butter cold, salted
  • ½ cup Mozzarella + extra for the top
  • 1 tbsp Gochujang paste use less if you don’t like it too spicy
  • 2 tbsp milk
  • 1 egg medium size
  • 2 tbsp sun-dried tomatoes squeezed out the oil and chop it
  • 1 spring onion finely, sliced
  • 1 tbsp milk for glacing

Instructions

  • Preheat your oven or Airfryer on 180 C / 356 F. Then mix all the ingredients (see REEL) in a bowl (don’t over work the dough) and let the dough chill in the fridge for 10 min.
  • After 10 min, flatten the dough out (1.5 cm thick) and cut out your desired shape.N.B.: I used a Ravioli cutter to make mini scones, but you can also use a knife.
  • Brush the mini scones w/ milk and sprinkle on some extra cheese.
  • Bake the mini scones in a preheated oven / Airfryer on on 180 C / 356 F for 7 min (7-10 min in an oven).If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you've made.