Name: Italian scones
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Cuisine: australian
Ingredients: 300.00 gm self-raising flour; 20.00 gm caster sugar; Pinch of salt; 60g butter, chilled, chopped; 195.00 gm buttermilk; Buttermilk, extra, for brushing; 62.50 ml sun-dried tomatoes, finely chopped; 40.00 ml fresh basil leaves, finely chopped

Italian scones

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Elevate classic scones with Italian flair using sun-dried tomatoes and fresh basil.

Ingredients:

300.00 gm self-raising flour
20.00 gm caster sugar
Pinch of salt
60g butter, chilled, chopped
195.00 gm buttermilk
Buttermilk, extra, for brushing
62.50 ml sun-dried tomatoes, finely chopped
40.00 ml fresh basil leaves, finely chopped

Instructions:

Preheat your oven to 220C/200C fan-forced and position the rack in the top half. Line a baking tray with baking paper for easy cleanup.
In a bowl, combine flour, sugar, and salt. Add butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Stir in tomato and basil.
Create a crater in the middle of the mixture and pour in the buttermilk. Use a flat-bladed knife to mix until a sticky dough comes together. Transfer the dough onto a lightly floured surface and knead gently until smooth.
Roll out the dough into a 20cm square, then cut it into 16 smaller squares.
Arrange the scones closely together on the prepared tray and generously brush with buttermilk. Bake for 15 minutes or until they turn a lovely golden color and sound hollow when tapped. Enjoy warm and fresh out of the oven.

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