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Mini sun-dried tomato scones
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Delicious sun-dried tomato scones, perfect for lunch or a picnic!
Ingredients:
  • 300g (2 cups) self-raising flour
  • 0.60 gm salt
  • 40g (2 tbsp) butter, cubed, at room temperature
  • 120g (2/3 cup) drained sun-dried tomatoes, finely chopped
  • 40.00 ml finely chopped fresh continental parsley
  • 200mls buttermilk
  • Self-raising flour, extra
  • 45g (1/4 cup) drained sun-dried tomatoes, extra, sliced, to serve
  • 80g (1/3 cup) fresh ricotta
  • 80g (1/3 cup) spreadable cream cheese
  • 20.00 ml finely chopped fresh continental parsley
  • 20.00 ml finely chopped fresh chives
  • 20.00 ml finely chopped fresh dill
  • 10.60 gm fresh lemon juice
Instructions:
  • Preheat your oven to a toasty 220°C (200°C for fan-forced ovens).
  • In a medium bowl, mix flour and salt. Crumble butter with your fingertips until mixture looks like fine breadcrumbs. Gently fold in the tomatoes and parsley.
  • Pour buttermilk into the mixture and delicately blend it in with a round-bladed knife until well combined and the dough starts sticking together. If the mixture seems dry, add a touch more buttermilk. Then, use your hands to shape the dough, transfer it to a lightly floured surface, and lightly knead until smooth.
  • Roll out dough to a 1.5cm thickness using a lightly floured rolling pin. Cut out scones with a 4cm round cutter dipped in flour. Arrange scones on an ungreased baking tray 1cm apart. Bake in preheated oven until golden and scones sound hollow when tapped on top, about 10 minutes. Cool scones on a wire rack after removing them from the oven.
  • Prepare the herb cream cheese by combining ricotta and cream cheese in a small bowl, stirring until smooth. Mix in parsley, chives, dill, and lemon juice until well combined.
  • Spread the herb cream cheese on the cooled scones and garnish each with an extra slice of sun-dried tomato before serving.

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