Let’s Bake… Basil, Sundried Tomato and Black Pepper Scones

You’ll need:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1⁄2 teaspoon salt
  • 1⁄2-1 teaspoon cracked black pepper
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1⁄3 cup butter
  • 1⁄2 cup sun-dried tomato packed in oil, well drained and finely chopped
  • 1⁄2 cup milk
  • 1 egg, slightly beaten
  • olive oil or melted butter

 

 

How to:

Preheat oven 200 ˚C.

Stir together dry ingredients and herbs; first 7 ingredients.

Blend in butter to look like coarse breadcrumbs.

Stir in tomatoes.

Mix milk with egg; stir into flour mixture until moist.

Gently knead well.

Roll out and cut with cookie cutter

Bake until golden 15 – 20 minutes.

Brush with seasoned olive oil or melted butter.