Recipe 12 Sun-Dried Tomato, Basil and Black Pepper Scones

I have missed doing a little weekend baking. Weekends seem to get busy very quickly so I thought I would take the opportunity of a quiet Saturday to do a bit of cooking. I had a pot of sun-dried tomatoes that I had saved for such occasion and found this great looking recipe. I have made plenty of cheese scones before, along with fruit scones, but never something savory like this and it came out great. I made a few slight changes to the recipe, using Flora instead of butter but the outcome was still a success.

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 or 2 teaspoons dried 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

Preheat oven 400 degrees.
Stir together dry ingredients and herbs; first 7 ingredients.
Blend in butter to look like coarse cornmeal.
Stir in tomatoes.
Mix milk with egg; stir into flour mixture until moist.
Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
Cut 8 wedges and separate slightly.
Bake until golden 15 - 20 minutes.
Brush with seasoned olive oil or melted butter.
I decided not to cut up the mixture before I put it in the oven, so it was more of a loaf hence the strange appearance.

I cut a corner off to try while it was still warm and spread a little butter over it. There were nice subtle flavours of parsley and basil which mixed well with the sun-dried tomatoes. This would work really well with a little cheese in the mixture or sprinkled over the top for a different take on a cheese scone.


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