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.
Tomato Basil Scones
makes 8 scones
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
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