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Scone recipes

Sun-dried tomato scones with olive butter

25 to 30 minutes

Sun-dried tomato scones with olive butter

By Abigail Donnelly

Serves Makes 8 scones

Difficulty Easy

Cooking Time 25 to 30 minutes

Ingredients

460 g cake flour
½ t salt
½ t black pepper
1 T baking powder
½ t bicarbonate of soda
½ cup chopped parsley
½ cup chopped sun-dried tomatoes
250 g cold butter
3/4 cup sour cream
3 T milk
Olive butter

Method

Preheat the oven to 200°C.

Sift together, three times, cake flour, salt, black pepper, baking powder and bicarbonate of soda.

Mix in chopped parsley and chopped sun-dried and grate in cold butter. Add cup sour cream and milk.

Bring together and knead briefly, then cut out rounds with a cookie cutter and transfer to a greased baking tray.

Brush with beaten egg, chill for 5 minutes and bake for 25 to 30 minutes.

Serve with olive butter (½ cup olives mixed through 100 g butter).

Tips and tricks to baking scones.
View more scone recipes here.

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Angel food cake with beetroot icing and dried pomegranate

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White chocolate, Vodka, red chilli and pistachio mousse

Pastry for mince pies

Turkish fig and brandy chocolate Christmas cake with Morello-cherry ganache and Swiss meringue frosting

Bite-size tarts

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Sun-dried tomato scones with olive butter

Sun-dried tomato scones with olive butter

Ingredients

Method