Enjoy this delicious savoury scone recipe provided by Mim Sinclair of the Oakwood QCWA as featured in the Scone Celebration Compilation booklet.
1/4 cups chopped sundried tomatoes
1/4 cup chopped green stuffed olives
1/4 cup grated parmesan cheese
200 grams self-raising flour with a pinch of salt added
50 gram butter
1/2 cup milk
Preheat oven to 220 degrees
Mix half parmesan into the flour, rub in butter with fingers until it resembles breadcrumbs.
Add half the milk.
Mix with a knife.
Add chopped tomatoes and olives
Mix together until a soft dough forms.
Roll dough out on to floured surface.
Using scone cutter, cut out approximately 10 scones.
Place on paper-lined tray.
Brush with milk and sprinkle remaining parmesan cheese on top.
Bake until brown and cooked (approximately 10 minutes)
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