Tomato Scones

Simply irresistible, serve hot from the oven with a little cheese

Seeded Tomato Scones | A Dairy Diary recipeMakes 12
Time 20 mins
Calories 133 per portion
Fat 5g of which 2.7g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 275g (10oz)
Salt ¼ tsp
Butter 50g (2oz)
Dried basil 1 tsp
Tomato purée 1 tbsp
Milk 275ml (9fl oz)
Egg 1, beaten
Sesame seeds 1-2 tbsp
Cherry tomatoes and Cheddar cheese to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and salt in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.

2 Add basil, tomato purée and milk and half of the egg and mix to a soft but not sticky dough.

3 Roll out on a floured work surface into a rectangular shape about 2cm (¾in) thick and cut into 12 x 5cm
(2in) squares.

4 Place on a greased baking sheet, brush tops with egg and sprinkle with sesame seeds. Bake for 10 minutes or until well risen and golden.

Serve with tomatoes and cheese, if using.

A Dairy Diary recipe.

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1 Comment

  1. Pingback: Entertaining the kids in the summer holidays « Dairy Diary Chat

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