Sesame topped Tomato & Onion Scones.

Another of my savoury scone recipes. I love making Scones, they are so quick and easy and are delicious, with a little butter and great for a speedy supper or party snacks. They freeze perfectly.

For about 8 large scones.

8 oz SR Flour

pinch of Baking Powder

2 oz butter

Sea Salt and freshly ground pepper

level teaspoon dried basil

2 Echalion shallots, 

a little olive oil

3 or 4 sun dried tomato pieces [depends on the size]

a dessertspoon of Tomato Puree

a small beaten egg

a little milk or buttermilk

Sesame seeds 

Finely chop the shallots and fry in a little oil until soft and browning. Cool.

Pat most of the oil off the sun dried tomatoes and finely chop.

Rub the butter into the flour until it resembles fine breadcrumbs. Season well.

In a jug add the small egg and the Puree. Mix well, then top up the liquid with the milk until you have 5 fluid oz.

Tip the onions and tomatoes into the flour, along with the basil. [can also add chilli] Pour in the eggy milk mix and gently bring together and lightly knead. Roll out until about ½ to ¾ in thick then cut out the scones. Repeat with the left over bits. Brush the top with a little milk or egg and sprinkle on the Sesame seeds.

Bake in a pre heated hot oven 220 deg C for about 12 - 15 mins, depending on the size.

Very very good. Freeze immediately they are cold or just eat.