Yields:
7 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
I absolutely love how simple and delicious these savory scones are. They are so quick to make and mouth watering when served warm with some butter melted on top. Whenever I make these for my family they don’t last very long at all which is always a great sign of a delicious recipe.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
Instructions
- Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
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Chop the sun-dried tomatoes and basil leaves.
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In a large bowl sift the flour and add the sugar and salt into the bowl. Then add the margarine. Rub the margarine into flour mixture until mixture resembles breadcrumbs.
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Add the tomato and basil and mix well.
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Make a well in center of mixture and add the milk. Stir until a sticky dough forms (use a flat-bladed knife). Turn dough out onto a lightly floured surface and knead until smooth.
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Roll dough out to a square and cut into squares or roll into small balls.
- Place scones on the tray and brush with milk. Bake the scones for 15 minutes. Scones are done when they are beautiful and golden and sound hollow when tapped.
- Serve while still warm.
