Wednesday, 13 July 2016


Add an Italian twist to scones with these tasty sun-dried tomato and basil scones....
2 cups self-raising flour
1 tablespoon caster sugar
Pinch of salt
60g butter, chilled, chopped

3/4 cup buttermilk
Buttermilk, extra, for brushing
1/4 cup sun-dried tomatoes, finely chopped
2 tablespoons fresh basil leaves, finely chopped
Step 1: Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
Step 2: Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add tomato and basil.
Step 3: Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
Step 4: Roll dough out to a 20cm square. Cut into 16 squares.
Step 5: Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 15 minutes or until golden and hollow when tapped on top.

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