Savoury Tomato And Basil Scones Recipes

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SAVOURY TOMATO AND BASIL SCONES



Savoury Tomato and Basil Scones image

Make and share this Savoury Tomato and Basil Scones recipe from Food.com.

Provided by Millereg

Categories     Scones

Time 40m

Yield 14 savoury scones, 7 serving(s)

Number Of Ingredients 7

10 ounces self-rising flour (dry weight)
1/4 teaspoon salt
2 ounces butter
1 teaspoon dried basil
1 tablespoon tomato puree
5 fluid ounces whole milk
sesame seeds

Steps:

  • Place flour and salt in a bowl; rub butter into flour until mixture resembles fine breadcrumbs, and then stir in basil.
  • Add tomato purée and milk to the flour and mix to a soft, but not sticky dough.
  • Roll out on a floured work surface in to a rectangle about ½ inch thick and cut into fourteen 1½-inch squares.
  • Place on a greased baking sheet and brush tops with milk and sprinkle with sesame seeds and bake at 230°C/ 450°F/ Gas Mark 8 for 10 minutes or until well risen and golden.
  • Store in a bread bin or airtight container at room temperature.

Nutrition Facts : Calories 216.7, Fat 7.7, SaturatedFat 4.6, Cholesterol 19.6, Sodium 657.5, Carbohydrate 31.5, Fiber 1.2, Sugar 1.4, Protein 4.9

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES



Sun-Dried Tomato, Basil and Black Pepper Scones image

Make and share this Sun-Dried Tomato, Basil and Black Pepper Scones recipe from Food.com.

Provided by gailanng

Categories     Scones

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2-1 teaspoon cracked black pepper
3 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/3 cup butter
1/2 cup sun-dried tomato packed in oil, well drained and finely chopped
1/2 cup milk
1 egg, slightly beaten
olive oil or melted butter

Steps:

  • Preheat oven 400 degrees.
  • Stir together dry ingredients and herbs; first 7 ingredients.
  • Blend in butter to look like coarse cornmeal.
  • Stir in tomatoes.
  • Mix milk with egg; stir into flour mixture until moist.
  • Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
  • Cut 8 wedges and separate slightly.
  • Bake until golden 15 - 20 minutes.
  • Brush with seasoned olive oil or melted butter.

Nutrition Facts : Calories 297.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 60.9, Sodium 513.5, Carbohydrate 37.9, Fiber 1.8, Sugar 2.3, Protein 6.7

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