tomato basil scones

When I think "scones", I immediately think of whipped cream, raspberry jam and cups of tea served in pretty china. I think of a table set with a delicate lace tablecloth and posh ladies seated around it, talking and chatting.

These scones are a little different to your average scone - these are savoury so I can't imagine you eating one with jam and cream, though you certainly could try - but they're just as good. Tomato and basil is a wonderful flavour combination, as evidenced with these scones.

These scones are very flavoursome and are very easy to put together. Best enjoyed warm and fresh from the oven with lashings of butter, but they're just as good when eaten on their own. Just be careful not to overmix the mixture or overbake them either, as you'll end up with dry scones.

Tomato Basil Scones
makes 8 scones
butterandjamblog.com

1 ½ c whole wheat flour
1 tbsp dried basil
1 ½ tsp baking powder
35g butter, cold and cubed
¼ c tomato paste
¼ c plain  Greek yogurt
70mL milk

Preheat the oven to 190C, and line a baking sheet with baking paper.
To prepare the scones, whisk together the flour, basil and baking powder in a medium bowl. Using your fingers, rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the tomato paste, yogurt, and ¼ cup of milk.
Divide the dough into 8 equal portions. Working with one at a time, roll into a ball, place on the prepared baking sheet, and flatten slightly. Brush the tops of the scones with the remaining 2 teaspoons of milk. Bake for 12 minutes, or until very light golden. Watch closely as they can overbake and dry out very quickly. Cool on the pan for 5 minutes before turning out onto a wire rack.

Recipe adapted from amyshealthybaking.com