TOMATO&PARMESAN SCONES
Soft, flavorful scones, very easy to make
Provided by frenchie3572
Time 30m
Yield Serves 30
Number Of Ingredients 0
Steps:
- Liberally flour work bench as well as a baking tray and preheat oven to 180 C.
- In a stand mixer with the paddle attachment, combine flour and butter until crumbly (it's fine to have a few remaining pea-size butter chunks)
- Add the rest of dry ingredients + pesto & capsicum strips and mix until just combined
- Add milk in one go and mix until just combined. The dough will be wet but this is normal. (If its not sticky, add a little extra milk)
- Transfer dough onto floured bench and knead it slightly to obtain a smoother dough (resist the urge to cover it up in flour, it should still be moist and smooth)
- Spread up the dough with your hands or with a rolling pin to about 2.5-3cm thick
- Using a 48mm cookie cutter or scone ring dipped in flour, cut out scones and place on floured tray. Knead remaining trimmings and repeat until you have no dough left.
- Brush scones with a little milk and top with Parmesan cheese.
- Bake for about 20mins (more or less depending on your oven) or until golden brown on top and hollow if tapped on top.
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