Tomato Scones with Basil
Basil adds a lovely flavour to these savoury tomato scones which also include wheatgerm and yoghurt.
Ingredients
Serves: 22
- 1 1/2 cups (210g) plain white flour
- 1/3 cup (45g) wholemeal flour
- 2 tablespoons wheatgerm
- 1 tablespoon baking powder
- good pinch of freshly ground black pepper
- 1 roma tomato, seeded and finely chopped
- 2 tablespoons chopped fresh basil
- 2 teaspoons no-salt-added tomato paste
- 1 cup (250g) plain low-fat yogurt or 175ml buttermilk
- low-fat milk to glaze
Directions
Preparation:20min ›
Cook:12min ›
Ready in:32min
- Preheat the oven to 230 degrees C. In a large bowl, mix together the plain flour, wholemeal flour, wheatgerm, baking powder and pepper.
- In a smaller bowl, mix the tomato, basil and tomato puree with the yogurt. Add to the flour mixture. Mix with a fork to make a soft dough that leaves the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead lightly four to six times. Roll out to 1cm thickness. Cut out rounds using a floured 5cm cutter, using a firm downward action without twisting the cutter.
- Gather the dough trimmings and press them together, without kneading, then roll out and cut more rounds.
- Arrange the rounds, 2.5cm apart, on a lightly greased baking tray. Brush the tops of the scones with low-fat milk, then bake for 10–12 minutes or until golden. Serve warm.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (3)
Used different ingredients. I only used whole wheat flour, and ground flax instead of wheat germ. These are excellent tasting scones! I could have used more basil, though! - 02 Jul 2011
Delicious! - 02 Jul 2011
I don't know what I did wrong or maybe it was just the way they were meant to turn out but it didn't rise very much at all and was a bit doughy (and yes I did use the baking powder). :s - 04 Oct 2009