500 g (1 lb) self-raising flour, plus extra for dusting
250 g (8 oz) ricotta cheese, plus extra to serve (optional)
250 ml (8 fl oz) milk
3 tablespoons chopped mixed herbs, such as basil, parsley and oregano
4 sun-dried tomatoes, drained and roughly chopped
milk, to glaze
1 tablespoon sesame seeds
salt and pepper
butter, to serve (optional)
Sift the flour into a food processor and season with a little salt and pepper. Place the ricotta, egg, milk, herbs and tomatoes in a separate bowl and beat together well. Add the ricotta mixture to the flour and whizz to form a soft dough. Turn out on to a lightly floured surface and roll out to about 2.5 cm (1 inch) thick.
Stamp out 8 scones using a 6 cm (2 1/2 inch) cutter and place on a baking sheet. Brush with a little milk and scatter with sesame seeds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and risen.
Serve warm with butter or extra ricotta for spreading.