Sun Dried Tomato Scones
When I did my grocery shopping earlier this week I spied
semi sun dried tomatoes on sale for half price.
I can
never resist a bargain so of course I had to buy some.
The kids were due home from school not long after so I
thought I'd have go at putting some of these tomatoes in
scones. This recipe is the end result. The kids
thought they were pretty good too.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion Chart.
Ingredients:
1/2 cup powdered milk
1 and 3/4 cups tepid water
4 cups self raising flour
2 teaspoons dried bail
2 teaspoons dried oregano
pepper to taste
4 tablespoons butter or margarine
4 tablespoons parmesan cheese
1/2 cup of drained semi sun dried tomatoes, finely chopped
Approximately 1/2 cup grated cheese
Method:
Pre heat oven to 220
degrees Celsius.
Mix the powdered milk and the tepid water together.
Sift flour and and add the basil, oregano and pepper. Gently rub
the butter into the flour mixture and add the parmesan
cheese and tomatoes.
Gently pour the liquid into the dry mixture and very
delicately mix the two together with a spatula.
This is not the time to use an electric mixer. The
ingredients should be just mixed together enough for you to
turn out onto a floured board and knead lightly.
Press with finger tips until dough is about 2
centimeters (about an inch) thick. Cut into rounds with your
scone cutter and place reasonably close together on a
lightly floured or non-stick baking
tray. Place a small amount of grated cheese of top of
each scone.
Bake at 220 degrees Celsius (450 degrees
Fahrenheit) for
about 15 minutes.
Makes 20 good sized scones.
Notes:
Making scones is one of the few times that I actually
really do sift flour.
A professional baker once told me that when making scones
the dough should be almost as soft as a pile of tissues.
I haven't quite achieved that yet and probably never will.
Scones don't store well so eat them promptly or freeze.
Food Facts:
Tomatoes first grew as wild cherry sized fruits in the South
American Andes but the tomato as we know it today, originates from
Mexico. Tomato seeds were taken back to the Mediterranean
countries where they quickly became popular. There are now
more than 7,000 varieties of tomatoes. Eating tomatoes at least two
times per week is now believed to reduce the risk of prostate cancer
and to be beneficial in fighting other forms of cancer. The
key ingredient in tomatoes is Lycopene which is a carotenoid.
Cooking tomatoes, most especially in oil, releases the lycopene
making it more available to the body. Tomatoes are
also said to be good for the eyes. Tomatoes that are
ripened on the vine have far more vitamin C than those that
are picked green.
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