Sun-dried tomato scones

  • 35 mins cooking
  • Makes 12 Item
  • Print


Sun-dried tomato scones
  • 1 cup self-raising flour
  • 50 gram butter
  • 1 lightly beaten egg
  • 1/4 cup parmesan, coarsely grated
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/3 cup sun-dried tomatoes, finely chopped
  • 1/4 cup (60ml) milk


Sun-dried tomato scones
  • 1
    Preheat oven to 240ºC (220ºC fan forced). Grease a deep 19cm square cake pan. Sift self-raising flour into a large bowl, rub in butter. Stir in lightly beaten egg, grated parmesan, fresh flat-leaf parsley, sun-dried tomatoes and enough milk to make a soft, sticky dough.
  • 2
    Turn dough onto a floured surface, knead gently until smooth. Press dough out evenly into a 2cm thickness. Use a 5cm round cutter to cut rounds from dough, place side by side, just touching, in pan. Gently knead dough scraps together, repeat pressing and cutting out scones.
  • 3
    Bake scones about 15 minutes.

More From Women's Weekly Food