Quick & Easy

Sun-dried tomato scones

SUN-DRIED TOMATO SCONES
12 Item
35M

Ingredients

Method

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.

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