Tomato and Basil Scones (Lactose Free!)
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.
Servings: 7 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • 1/4 cup Sun-dried tomatoes
  • 1/4 cup Fresh basil leaves
  • 2 cup Self raising flour
  • 1 tbsp Sugar
  • 1 pinch Salt
  • 60 g Margarine (lactose free) (Brand Used - Nuttelex Original)
  • 3/4 cup Milk (Lactose free) (Brand Used - Liddells Full Cream)
  • 2 tbsp Extra Milk (Lactose free) (Brand Used - Liddells Full Cream)
Instructions
  1. Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. Chop the sun-dried tomatoes and basil leaves.
  3. 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.
  4. Add the tomato and basil and mix well.
  5. 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.
  6. Roll dough out to a square and cut into squares or roll into small balls.
  7. 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.
  8. Serve while still warm.