Italian Scones

Ingredients

• 1 quantity Basic buttermilk scones (see related recipe)
• 1/4 cup finely chopped sun-dried tomatoes
• 2 tablespoons finely chopped fresh basil leaves

Method

1. Make Basic buttermilk scones, adding tomato and basil at end of step 2.
2. Continue recipe to end of step 3. Roll dough out to a 20cm square. Cut into 16 squares. Follow step 5, baking for 15 minutes or until hollow when tapped on top. Serve.

Notes

• 
  Serve scones with butter, ricotta or cream cheese. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.

Ingredients

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 3/4 cup buttermilk
• Extra buttermilk, for brushing
• Raspberry jam and whipped cream, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
2. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
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.
4. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
5. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with jam and cream.