Author Jean Morrison
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
Preparation time: 20 minutes
Cooking time: 15 minutes
Quantity: Makes 20 scones
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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
Pre heat oven to 220 degrees Celsius.
Mix the powdered milk and the tepid water together.
In a separate bowl 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.
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.
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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